Smoked haddock & salmon kedgeree

Smoked haddock & salmon kedgeree

Recipe by Paul Phillips

One of the better results of our colonial past, kedgeree is thought to be a descendant of the much older lentil dish "khichri". It is equally delicious hot or cold, so you can still enjoy it later in the day if too much smoked fish defeats you at breakfast!

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Yield: Serves 4


  • 350g undyed smoked haddock
  • 175g lightly smoked salmon fillet
  • 1/2 pt whole milk
  • 4 free-range eggs
  • 3 tbsp sunflower oil
  • 1 red onion, chopped
  • 1 tsp cumin seeds
  • 1 red chilli
  • 4 cardamom pods, split
  • 280g basmati rice
  • 1 tsp turmeric
  • 1/2 tsp curry powder
  • 100g frozen peas
  • 50g unsalted butter
  • handful parsley leaves, chopped
  • 1 lemon, juice only
  • 1 tomato, chopped


  1. Put the fish in a pan with the milk and simmer for three minutes. Remove from the heat and leave for 10 minutes to allow the flavours to develop. Meanwhile put the eggs in a pan of cold water, bring to the boil and cook for six minutes. Stop the cooking by putting the eggs under cold running water until cool.
  2. Warm the oil in a separate pan then add the onion, chilli, cardamom and cumin and gently fry for 5-6 minutes until soft and starting to colour.
  3. Remove the fish from the poaching liquor and flake, discarding any skin and bones.
  4. Top up the milk poaching liquor to 600ml with water.
  5. Rinse the rice and stir into the onions. Add the turmeric and curry powder and cook for one minute.
  6. Add the milk and peas and simmer for 10 minutes.
  7. Stir through the butter, lemon juice, parsley and chopped tomato. Remove from the heat.
  8. Fold through the flaked fish, quartered hard boiled eggs and serve.