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Smoked Fish Kedgeree

Smoked Fish Kedgeree

Serves 2 - 3


  • 450g smoked haddock or cod fillets

  • 175g long grain rice

  • 50g butter

  • 3 eggs

  • fresh parsley

  • 3 tbsp of freshly squeezed lemon juice

  • 5 tbsp extra virgin olive oil

  • 3 tbsp of freshly chopped flat leaves parsley

  • Parmesan shavings

Cooking Method:

  1. ​Cook the rice as per instructions then drain

  2. Rinse under cold water and spread out to dry

  3. Boil the eggs until hard-boiled

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

  5. Simmer the fish for 10-15 minutes

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

  7. Chop one egg and quarter the other two

  8. Heat the butter in a frying pan

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

  10. Cook on a medium heat for approximately 5 minutes

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

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