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.
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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)


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.

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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?

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

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

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