Estimated reading time: 5 minutes
Smoked haddock kedgeree is so easy to make and is perfect for breakfast, lunch, dinner, or even a brunch at the weekend.
Light and healthy and, this savoury fluffy rice, with delicious smoked haddock and samphire, is a family favourite, that we love to make all year round.
Best of all, the whole dish can be ready in just 15 minutes!
About this recipe
Smoked haddock kedgeree is really a fusion dish with its origins in India. Traditionally it is a rice and vegetable dish however, the story goes that, British colonials brought the dish back to Britain. They added British ingredients, totally transforming the dish into a breakfast dish for the affluent British.
What are the ingredients?
This is such a simple dish without lots of complicated ingredients.
I've used smoked haddock, bought as frozen fillets from the supermarket, then defrosted. Fresh fish can be expensive, so for a dish like this, using frozen fish is fine.
For the rice I've used basmati, but you could use long grain rice, which would take longer to cook. If you are really short on time, you could use microwave rice instead.
Many recipes list peas as the main ingredient, which I often use. However, I am lucky enough that my nearest supermarket stocks samphire, or sea asparagus, as it is often known, so I've used this as a change.
If you haven't tried it before it's crunchy and slightly salty from seawater and takes very little cooking.
You will also need eggs for hard boiling, seasoning and chilli flakes.
How to make perfect fluffy rice
The first step is to cook the rice, and this can be tricky so I'll let you into my secret. We eat rice twice a week normally and this way always works.
I went on an Indian food workshop with Reza Mahammad at his house in France a few years ago and since then, I've always cooked my rice this way.
- measure a mug full of rice and place in the saucepan
- run the hot tap and pour over the rice until the saucepan is half full
- use a wooden spoon to stir it round a few times
- pour off the water, leaving the rice behind and repeat from step 2
- repeat twice more with cold water
- refill the saucepan with cold water to cook the rice
- bring the water to the boil and cook the rice for 10 minutes then drain
- serve immediately for hot rice
If you are cooking rice to use in a salad or to make fried rice then the rice needs to cool.
The easiest way of doing this is to drain the rice in a colander and then run under a cold tap to stop the cooking process. Allow to drain for a few minutes and then spread it out over a large oven tray to dry off.
Refrigerate as soon as possible when cold and ideally use or reheat within a day.
If you want to keep it for longer then pack into containers and freeze.
How to make smoked haddock kedgeree
This is definitely a 15 minute meal if you use basmati rice so get the rice cooking while you prepare everything else.
While the rice is boiling put the eggs into a saucepan and cover with water. Gently bring to the boil and simmer the eggs for 8 minutes.
Drain the rice in a colander and place a saucepan lid on top to keep it warm.
Shell the eggs and cut into quarters.
While the rice and eggs are cooking place the smoked haddock in a large frying pan and cover with cold water. Bring to the boil and turn off after 2 minutes. The fish should be just cooked. Drain and flake the fish into large chunks.
Put the samphire in the fish pan with butter and quickly stir fry for a couple of minutes. Add the rice and heat through. Stir the fish in carefully with a few chilli flakes.
Do not be tempted to add any salt without tasting as the samphire is naturally salty and, along with the smoked haddock salt, it would be overpowering.
This dish is not meant to be served piping hot so don't worry that the rice has started to cool.
Pile onto plates and arrange the egg on top.
This is a very simple dish but you can ring the changes with green beans, asparagus and peas for the vegetables and salmon or prawns for the fish.
You can just add frozen veggies to the rice a few minutes before it will be cooked
It's great to add some more colour to the dish so try adding ½ a teaspoon turmeric or a few strands of saffron while the rice is cooking.
A teaspoon of garam masala or mild curry powder also works well.
You can refrigerate this dish until the next day and enjoy it cold or remove the eggs and gently heat in a pan until piping hot.
More seafood recipes to try
Smoked Haddock Kedgeree with Samphire
- 270 g basmati rice
- 450 g smoked haddock
- 4 eggs
- 100 g samphire
- 1 teaspoon butter
- 1 teaspoon chilli flakes
- Rinse the rice in water until clear. Place the rice in a saucepan with plenty of water and bring to the boil. Simmer for 10 minutes then drain in a colander.
- In the meantime boil the eggs for 8 minutes then plunge in cold water. Shell the eggs and cut into quarters.
- At the same time place the smoked haddock in a large frying pan and cover with cold water. Bring to the boil and turn off after 5 minutes. The fish should be just cooked. Drain and flake the fish into large chunks.
- Put the samphire in the fish pan with butter and quickly stir fry for a couple of minutes. Add the rice and heat through. Stir the fish in carefully with the chilli flakes. Pile onto plates and arrange the egg on top
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove