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bowl of kedgeree

Smoked Haddock Kedgeree with Samphire

Amanda
Smoked Haddock Kedgeree with Samphire. Cooked rice, just set hardboiled eggs, smoked fish and buttered samphire make this Indian-British dish delicious in just 15 minutes!
5 from 13 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, brunch, lunch
Cuisine British, Indian
Servings 4
Calories 455 kcal

Ingredients
 
 

  • 270 g basmati rice
  • 450 g smoked haddock
  • 4 eggs
  • 100 g samphire
  • 1 teaspoon butter
  • 1 teaspoon chilli flakes

Instructions
 

  • 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

Notes

Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Options include ½ teaspoon chilli or cayenne powder, a tablespoon garam masala or 2tsp paprika.

Nutrition

Serving: 0gCalories: 455kcalCarbohydrates: 56gProtein: 39gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 253mgSodium: 942mgPotassium: 666mgFiber: 2gSugar: 1gVitamin A: 696IUVitamin C: 1mgCalcium: 107mgIron: 4mg
Keyword kedgeree, smoked haddock
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