Smoked Haddock Kedgeree recipe

Smoked Haddock Kedgeree recipe
Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Meal type Breakfast, Lunch, Main Dish
Allergy list Milk, Wheat
Misc Freezable, Pre-preparable, Serve Cold, Serve Hot
Region British
Description A lightly spiced Kedgeree made with sustainable smoked haddock for a weekend brunch, breakfast or light supper.
Submitted by
Add recipe photoPhoto
0 comments
Add to recipe box Recipe box
Add private notePrivate note

Ingredients

Imperial | Metric | USA

Converted from metric

  • 15.8oz smoked haddock
  • 0.9oz butter
  • 1 onion
  • 2 green cardamom pods (split in half)
  • ¼ teaspoon tumeric
  • 1 cinnamon stick
  • 12.3oz basmati rice
  • 20fl oz vegetable stock (I used Marigold Swiss Bouillon)
  • 2 hard boiled eggs (to garnish)

Directions

Step 1

Pre-heat Oven to 205°C / 400°F / Gas Mark 6.

Step 2

Wrap the smoked haddock in foil and bung it the oven on a baking tray for 8 minutes. (Check it's done by seeing if it flakes easily with a fork)

Step 3

Chop the onion and fry for 3 minutes in the melted butter, then add the spices, including the split cardamom pods and cook for a further 3 minutes.

Step 4

Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.

Step 5

Stir in your flaked smoked haddock and cook for another 5-8 minutes.

Step 6

Divide amongst plates with a half a hard boiled egg on top of each to garnish.

Post a comment

If you have tried this smoked haddock kedgeree recipe, what did you think of it?

e.g. Were the instructions easy to follow, did it taste okay, any disasters?

  1. Select the number 2 to prove that you are a cook, not a robot

Would you tweak this smoked haddock kedgeree recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...

  1. Select the number 2 to prove that you are a cook, not a robot