Smoked Haddock Kedgeree

A traditional British breakfast recipe with a delicious blend of smoky & spicy flavours
Smoked Haddock Kedgeree
  • 4 people
  • 30 mins
  • 10 mins
  • 20 mins


Boil the eggs until they are lightly hard boiled, cool and shell.

Place the smoked haddock in to a tray and cover with just enough cold water for it to poach in.

Cook in a moderate oven for about 10 minutes, until the fish starts to separate when lightly pressed with a finger.

Remove the smoked haddock, place the cooking liquid in a saucepan and cook the rice in it, topping up with water as necessary, taking care not to over cook the rice.

While the rice is cooking flake the fish from its skin, removing any bones.

Drain the rice, rinse and allow to cool whilst a non stick frying pan or wok is heated.

Melt the butter in the pan over a low heat and add the onion and garlic. Soften for approx. 5 minutes and add the curry powder and mustard seeds with a squeeze of lemon juice.

Add the rice and stir well to avoid it catching. Next add the flaked haddock

Chop the boiled eggs into quarters and add to the rice mixture.

Add the mixture to a warm bowl and serve.


  • Seafood Ingredients
  • 1 kilo Smoked Haddock fillets
  • Other Ingredients:
  • Long Grain Rice
  • 4 Eggs
  • Butter
  • Knob of butter
  • 1 clove garlic (finely chopped)
  • 1 medium onion (finely chopped)
  • 1 tablespoon mustard seeds
  • 2 tablespoons curry powder
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