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Image for Recipe - Smoked Haddock Kedgeree

Smoked Haddock Kedgeree

Image for Recipe - Smoked Haddock Kedgeree
  • Time preparation 10
  • cook time 40min
  • Serve Serves 0

  • 2 large free-range eggs
  • 300ml long grain rice
  • 700g smoked haddock fillet (preferably undyed)
  • 300ml semi-skimmed milk
  • 75g Kerrygold butter
  • 1 medium onion, peeled and chopped
  • 200g mushrooms, sliced
  • Sea salt and freshly ground black pepper
  • Paprika, for sprinkling Watercress and lemon wedges, to garnish

Preheat the oven to 180°C/350°F/ Gas Mark 4. Warm some plates and a serving dish. Hard-boil the eggs in simmering water. They should take about 10 minutes from boiling. Meanwhile, fill a measuring jug with rice to the 300ml level. Pour into a lidded saucepan and cover with 600ml of water and a little salt. Bring to the boil, then simmer with the lid on over a low heat for 15 minutes exactly.

Place the haddock into a baking dish and cover with the milk. Season with pepper and dot half the butter over the surface. Cover and bake for 20-25 minutes. Meanwhile, melt the remaining butter in a frying pan and gently fry the onion until soft, then add the mushrooms and continue to cook for another few minutes, stirring often.

Remove the haddock from the milk and flake it into the serving dish, removing the skin and any bones. Shell and chop the hard-boiled eggs and add them to the serving dish with the onions, mushrooms and cooked rice. Season with black pepper and give everything a thorough stir. Keep warm until ready to serve.

Serve sprinkled with paprika for a touch of colour, and garnish with watercress and lemon wedges if you like.

Ingredients

  • 2 large free-range eggs
  • 300ml long grain rice
  • 700g smoked haddock fillet (preferably undyed)
  • 300ml semi-skimmed milk
  • 75g Kerrygold butter
  • 1 medium onion, peeled and chopped
  • 200g mushrooms, sliced
  • Sea salt and freshly ground black pepper
  • Paprika, for sprinkling Watercress and lemon wedges, to garnish

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4. Warm some plates and a serving dish. Hard-boil the eggs in simmering water. They should take about 10 minutes from boiling. Meanwhile, fill a measuring jug with rice to the 300ml level. Pour into a lidded saucepan and cover with 600ml of water and a little salt. Bring to the boil, then simmer with the lid on over a low heat for 15 minutes exactly.

Place the haddock into a baking dish and cover with the milk. Season with pepper and dot half the butter over the surface. Cover and bake for 20-25 minutes. Meanwhile, melt the remaining butter in a frying pan and gently fry the onion until soft, then add the mushrooms and continue to cook for another few minutes, stirring often.

Remove the haddock from the milk and flake it into the serving dish, removing the skin and any bones. Shell and chop the hard-boiled eggs and add them to the serving dish with the onions, mushrooms and cooked rice. Season with black pepper and give everything a thorough stir. Keep warm until ready to serve.

Serve sprinkled with paprika for a touch of colour, and garnish with watercress and lemon wedges if you like.

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