High Speed Mum's family kedgeree

    40 min

    Kedgeree has always been a favourite in our house. I have been making this recipe for as long as I can remember.


    Gloucestershire, England, UK
    6 people made this

    Serves: 4 

    • 110g (4oz) brown rice
    • 450g (1lb) smoked cod or haddock, cooked and flaked
    • 2 eggs, hard boiled
    • 56g (2oz) butter
    • salt and pepper to taste
    • 1 1/2 teaspoons Cayenne pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Boil the rice to your favourite method. When cooked, drain and dry as best you can. Soggy rice will spoil this dish.
    2. Poach the haddock in a little milk or water for approximately 15 minutes or until tender and cooked through. Once again, you will have your own method for this.
    3. Cut the whites of the eggs into slices. Sieve the egg yolks.
    4. Put butter into a pan and add fish, rice, egg whites, salt, pepper and Cayenne.
    5. Stir together carefully until heated through.
    6. Turn into a hot serving dish and press into the shape of a pyramid with a fork and decorate with the egg yolks.

    Serving suggestion

    Looks lovely and appetising surrounded with peas.

    Make ahead

    You can use precooked rice and cook the fish in advance and then just put the dish together when you are ready to eat. Bon appetit!

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