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Smoked haddock kedgeree Recipe

Traditional haddock kedgeree in British breakfast or brunch with a nice balance of spice and smoked fish flavours.

  • Preparation
  • Cooking time
  • Rest time
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  • Part one of the recipe
  • Smoked haddock : 800 g
  • Bay leaf (-ves) : 2 whole
  • Semi-skimmed milk : 400 ml
  • Part two of the recipe
  • Unsalted butter : 25 g
  • Onion(s) : 2 whole
  • Ground turmeric : 1 Tsp
  • Cinnamon stick(s) : 1 whole
  • Whole egg(s) : 3 whole
  • Fresh ginger : 10 g
  • Curry powder : 2 Tsp
  • Fresh coriander : 0.5 bunch
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Green cardamon : 3 g
  • Dark mustard seed(s) : 0.5 Tsp
  • Freshly ground black pepper : 3 Turn
  • Saffron thread(s) : 2 pinch(es)
  • Part three of the recipe
  • Basmati rice : 400 g
  • Water : 600 ml
  • Maldon salt : 3 pinch(es)
  • To serve
  • Fresh coriander : 0.25 bunch
  • 1. FOR THE FISH:

    Bring the milk to the boil in a large pan. Add the smoked haddock, bay leaves and simmer for 5 minutes. Lift it out onto a tray and leave until cool enough to handle and flake. Keep aside.


    Cook the rice in salted water with the saffron for about 10 minutes. Drain and refresh in cold water, keep aside.

    Hard-boil the eggs for 8 minutes. Drain the eggs, cool the eggs down under cold running water and then peel. Chop the eggs into 6 pieces each and keep to finish the dish.


    Peel and finely dice the onion and garlic. Peel and grate the ginger. Pick the coriander leaves and roughly chop.

    Melt the butter in a saucepan over a low heat. Add the ginger, onion and garlic. Cook until completely soft, then add the spices. Cook for another 5 minutes then add a squeeze of lemon juice. Reduce the lemon juice by half and then add the egg, rice and fish. Gently heat through until the rice is hot. Finish with a little chopped coriander and serve immediately.

Chef's tip

«For a creamy version add some Greek yoghurt at the end before serving.»

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