Smoked haddock kedgeree

  • Serves 4

This kedgeree makes a great brunch dish and will fill your home with a delicious smoky flavour - the best thing to wake up to, we think


Recipe courtesy of Waitrose & Partners



  • Long grain rice 250g
  • Madras curry powder 4 tsp, medium
  • Eggs 2
  • Smoked haddock 400g
  • Oil 1 tbsp
  • Onion 1, chopped
  • Red pepper 1, chopped
  • Half fat crème fraîche 1 tub, (200ml)
  • Dijon mustard 2 tsp


  • Step 1

    Cook the rice with 1 tsp curry powder in boiling water for 12-15 minutes until tender, then drain.

  • Step 2

    Boil the eggs for 7-8 minutes and then cool in cold water. Peel and cut into quarters.

  • Step 3

    Poach the haddock in boiling water for 3-4 minutes, drain and allow to cool. Then remove the skin, flake the fish and reserve.

  • Step 4

    Meanwhile, heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the remaining curry powder and cook for 1 minute. Then add the rice and peas, and heat through for 1-2 minutes. Stir in the parsley, crème fraîche, mustard and reserved flaked haddock. Season to taste. Serve topped with the eggs.