Smoked salmon and haddock kedgeree

Name: Smoked Salmon and Haddock Kedgeree
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 350g smoked haddock; 100g smoked salmon; 250g basmati rice; 2 tbsp sunflower oil; 3 onions (2 thinly sliced, 1 finely chopped); 3 cardamom pods, split; ½ cinnamon stick (3cm long); ½ tsp turmeric; 2 large free-range eggs; 30g butter; 100ml single cream; 2 tbsp fresh coriander, finely chopped; Cayenne pepper and lemon juice, to taste; Salt and freshly ground black pepper

Discover the rich flavors of a classic British dish with our Smoked Salmon and Haddock Kedgeree recipe. This dish combines the smoky notes of salmon and haddock with aromatic spices and rice, making it a perfect meal for any time of the day.

Cultural or Historical Context Kedgeree originates from the Indian dish Khichri and was adapted during the British colonial period in India, becoming a popular breakfast dish in Victorian Britain. It's known for its comforting flavors and easy preparation, making it a beloved recipe across the UK.

Ingredients for the Smoked Salmon and Haddock Kedgeree

Smoked haddock (350g)
Smoked salmon (100g)
Basmati rice (250g)
Sunflower oil (2 tbsp)
Onions (3, with 2 thinly sliced and 1 finely chopped)
Cardamom pods (3, split)
Cinnamon stick (½, about 3cm long)
Turmeric (½ tsp)
Large free-range eggs (2)
Butter (30g)
Single cream (100ml)
Fresh coriander (2 tbsp, finely chopped)
Cayenne pepper and lemon juice (to taste)
Salt and freshly ground black pepper

Preparation Instructions

Begin by gently frying the sliced onions in oil until crisp and golden-brown, setting them aside on kitchen paper.
Poach the haddock and salmon in water until cooked through, then flake the fish, discarding any skins.
Prepare the basmati rice by rinsing under cold water and then cooking with turmeric, cardamom pods, and cinnamon for a fluffy texture.
Boil eggs to a slightly soft yolk consistency, then peel and quarter them.
Combine the rice with the flaked fish, boiled eggs, butter, cream, and coriander, heating through gently and seasoning to taste with cayenne pepper and lemon juice.
Serve garnished with the crispy onions for a delightful contrast of textures.

Storage and Reheating Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan with a little water or in the microwave, stirring occasionally to ensure even heating.

Nutritional Information This dish is rich in protein and provides a good balance of carbohydrates and fats. It's also a source of omega-3 fatty acids, thanks to the smoked fish.

FAQ about the Smoked Salmon and Haddock Kedgeree

Can I use another type of fish? Yes, kedgeree is versatile. Try using different smoked fish according to your preference or availability.
Is it possible to make it dairy-free? Yes, simply substitute the butter and cream with dairy-free alternatives to cater to dietary needs.
How can I adjust the spiciness? Modify the amount of cayenne pepper to make the dish milder or spicier according to taste.

This recipe is inspired by Mary Berry, showcasing her talent for creating comforting and flavorful dishes.

Enjoy this Smoked Salmon and Haddock Kedgeree as a luxurious breakfast, a satisfying lunch, or a comforting dinner. Its combination of flavors and textures is sure to delight any palate.

For additional details on the recipe, please visit Cook Republic and Delia Online.

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