Smoked Fish Kedgeree

Serves 2-3


  • 450g (1lb) of Smoked Haddock Fillets or Cod Fillets
  • 175g / 6oz of Long Grain Rice
  • 3 Eggs
  • 50g / 2oz of Butter
  • Fresh Parsley

Cooking Method

Cook the rice as per instructions then drain.

Rinse under cold water and spread out to dry.

Boil the eggs until hard-boiled.

Place the fish in a pan full of water – the water should just cover the fish.

Simmer the fish for 10-15 minutes.

Drain the fish, then skin and flake, taking care to remove any bones

Chop one egg and quarter the other two.

Heat the butter in a frying pan.

Add the fish, the chopped egg (leave the quartered eggs aside at this point) and rice into the pan.

Cook on a medium heat for approximately 5 minutes.

Place on a serving dish and use the other two eggs and chopped parsley as a garnish.