• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Knife and Soul
menu icon
go to homepage
  • About me
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About me
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    The Best Smoked Haddock Kedgeree

    Aug 10, 2022 · 2 Comments

    Jump to Recipe·Print Recipe
    Smoked Haddock Kedgeree
    Smoked Haddock Kedgeree
    A bowl of Smoked Haddock Kedgeree
    Smoked Haddock Kedgeree
    A serving of Smoked Haddock Kedgeree
    Smoked Haddock Kedgeree

    Whether you have breakfast, brunch, lunch or dinner in mind this smoked haddock kedgeree is sure to hit the spot. It's deliciously savoury, subtly spicy with bright hints of citrus and fresh herbs to guarantee satisfied smiles and full bellies all around. Comforting and nutritious, filling but not heavy and quick and easy to throw together with everyday ingredients, this is a recipe that is sure to become a regular in your house.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • ✅ 5 reasons why you'll love this recipe:
    • 🛒 Ingredients and variations:
    • 🧑‍🍳 Smoked Haddock Kedgeree in 4 easy steps
    • 👍 Top tips for perfect smoked haddock kedgeree
    • 🙋 FAQs
    • Serving suggestions
    • 📦 Storage
    • 😋 Check out my other fish recipes
    • 📖 Recipe
    • Smoked Haddock Kedgeree
    Smoked Haddock Kedgeree

    ✅ 5 reasons why you'll love this recipe:

    • Quick and easy - prepped and on the table in just 30 minutes
    • Superb flavour - wonderfully savoury, subtly spiced with bright hints of fresh herbs and citrus.
    • Made with simple ingredients - find everything you need in your normal supermarket
    • Nutritious - kedgeree provides lean protein, a portion of green veg and lots of other valuable vitamins.
    • Puts leftover rice to a good use

    🛒 Ingredients and variations:

    This tasty kedgeree requires a few simple ingredients. You should be able to find them all at your normal supermarket.

    Ingredients
    • Rice - I always make kedgeree with basmati rice, but you could use Jasmine or another variety of long grain rice. Brown rice will also work if you are looking for a healthier option. A pack of pre-cooked rice is always a good shout if you are in a hurry.
    • Green chilli - you could switch this for a fresh red chilli or a little chilli powder, but these will not bring the slightly tart freshness that green chillies add to the dish.
    • Smoked haddock - you can use dyed, undyed, fresh or frozen. If you're using frozen fillets make sure they are fully defrosted first by leaving them in the fridge overnight. If haddock is not your thing you could swap it for the same amount of cod, mackerel or salmon.
    • Green beans - you can swap these for spinach or peas, or omit them if you prefer

    🧑‍🍳 Smoked Haddock Kedgeree in 4 easy steps

    1. Cook the rice, eggs and green beans

    Cook the rice according to packet instructions, boil the eggs for 6-8 minutes and simmer the beans until tender.

    Preparing the rice, eggs and green beans

    2. Cook the smoked haddock

    Place a large frying pan on a medium heat and add oil. Add the smoked haddock pieces when the oil is hot, fry for a few minutes until they turn opaque and set aside.

    Cooking the smoked haddock

    3. Sauté the onions, chilli and ginger

    Add more oil to the pan, add the onions, cook for a few minutes until they are soft and translucent and then add the green chilli and ginger and cook for a minute or two more until fragrant. Stir in the curry powder and sugar.

    Sautéing the onions, chilli and ginger

    4. Bring it all together

    Add the cooked rice to the pan and stir until the rice is hot and the seasoning is incorporated. Then remove the pan from the heat and stir in the lime juice. Stir in the cooked smoked haddock, green beans, and chives and serve immediately topped with egg slices, chopped coriander/cilantro and a dollop of cool yoghurt.

    Smoked Haddock Kedgeree ready to serve

    👍 Top tips for perfect smoked haddock kedgeree

    1. Get prepped - kedgeree is a dish that comes together quickly. Make sure you have cooked the rice, beans, eggs and haddock first.
    2. Add the lime juice at the end - to bring a bright, fresh and citrusy flavour that contrasts the umami fried onions and smoked haddock. Adding lime juice too early will mellow its flavour as it cooks in the pan.
    3. Serve with yoghurt - the savoury flavours and mild spiciness of the kedgeree taste even better when served with a dollop of plain or Greek yoghurt.

    🙋 FAQs

    What nationality is kedgeree?

    Kedgeree was inspired by a rice-and lentil dish called khichujī. It is believed that British colonials enjoyed a variation of khichujī with fish and eggs and brought the dish back to the UK, where it has been enjoyed as a breakfast or brunch dish ever since.

    What does kedgeree taste like?

    Kedgeree is a warming, comforting and deeply satisfying meal, but is also not overly heavy. Onions and smoked haddock give the dish a distinctive umami-ness, while fresh green chilli, ginger and curry powder provide mildly spiciness and aromatic flavour. A final squeeze of lemon or lime juice and a handful of coriander/cilantro add notes of brightness and fresh flavour that contrast with the savouriness of the dish.

    Is kedgeree spicy?

    Green chilli and curry powder feature in many kedgeree recipes and add mild spiciness and aromatic flavour to the dish. However, heat is by no means the main player. Those who are sensitive to spice shouldn't be concerned, but skipping the green chilli will make the dish even milder.

    Can you make kedgeree in advance?

    The rice and eggs can be cooked ahead of time, but fish tastes best when cooked fresh. Cooked kedgeree can be stored in the fridge and reheated the next day, but you should make it fresh to enjoy it at its best.

    Is Finnan haddie the same as smoked haddock?

    Finnan haddie is a type of smoked haddock that originates from northeast Scotland and is made using a regional smoking method with peat and green wood.

    Serving suggestions

    Most people will agree that smoked haddock kedgeree is a meal in its own right. I don't think it calls for anything more than a simple green salad. However, a handful of chopped fresh coriander/cilantro and a dollop of cool plain or Greek yoghurt are sure to elevate the other flavours in the dish. When it comes to wine, rich Riesling or full-flavoured sauvignon blanc are both an excellent match for the smoky flavour of the fish.

    Smoked Haddock Kedgeree ready to serve

    📦 Storage

    Kedgeree tastes best when eaten fresh, but you can store it in the fridge for up to 24 hours to enjoy the next day. Ensure any leftovers are thoroughly reheated before tucking in.

    Kedgeree is not suitable for freezing because the eggs and rice do not fare well in the freezer.

    😋 Check out my other fish recipes

    Fish is a tasty and nutritious whole food and is often very quick and easy to cook. If you enjoyed this smoked haddock kedgeree, you should check out my other fish recipes.

    • Panko Baked Cod (Oven Or Air Fryer)
    • Easy Tuna Pate
    • Pesto Crusted Salmon
    • Grilled Mackerel Rice Bowls With Soy & Mirin Sauce

    Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Smoked Haddock Kedgeree

    Smoked Haddock Kedgeree


    • Author: Helen
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 2 1x
    Print Recipe
    Pin Recipe

    Description

    A deliciously savoury and subtly spicy smoked haddock kedgeree with bright hints of citrus and fresh coriander/cilantro.

    Serves 2.  Use the scaling buttons below to double or triple the quantity.


    Ingredients

    Scale
    • 150g (or ⅔ cup) - rice 
    • 2 eggs
    • 150g (or 5oz) green beans - chopped into 2cm/ 1 inch pieces
    • 2 tbsp oil (sunflower, groundnut or another type of neutral oil)
    • 200g (or 7oz) smoked haddock fillets - cut into 2cm/1inch pieces
    • ½ onion - finely chopped
    • 3g (or ½ tbsp) ginger
    • 1 green chilli - finely chopped
    • 1 tbsp curry powder
    • ½ tbsp sugar
    • ½ lime juice
    • 4g (or 1.5 tbsp) finely chopped chives 
    • A large handful or coriander/cilantro - roughly chopped
    • Yoghurt to serve (optional)

     

     

     


    Instructions

    1. Cook the rice according to packet instructions
    2. Meanwhile, bring a large pan of water to boil and cook the eggs for 6-8 minutes
    3. Remove the eggs from the pan when they are done and leave them in a bowl of cold water to cool.
    4. Add a little salt to the water and simmer the green beans for a few minutes until tender. Drain and set aside when done.
    5. Place a large frying pan or wok on a medium heat, add half of the oil and cook the smoked haddock pieces for a few minutes until they turn opaque. Remove from the pan and set aside.
    6. Pour in the remaining oil, add the onion and cook for a few minutes until translucent. 
    7. Add the ginger and green chilli and cook for a further minute until fragrant.
    8. Stir in the curry powder and sugar.
    9. Add the cooked rice and stir until it is hot and the seasoned onions are evenly distributed.
    10. Remove the pan from the heat and stir in the lime juice.
    11. Add the cooked green beans, cooked haddock pieces, chives and coriander/cilantro. 
    12. Mix thoroughly and serve immediately with the peeled and sliced hard-boiled eggs and yoghurt.
    • Category: Fish
    • Method: stove-top
    • Cuisine: British

    Keywords: smoked haddock kedgeree

    Did you make this recipe?

    Share a photo and tag @knifeandsoulrecipes — I love to see what you make!

    « Easy Chicken Alfredo Tortellini Soup (with mushrooms & spinach)
    Spinach and Feta Parcels (crispy and delicious) »

    Share this recipe!

    1 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Andrea Ellis says

      November 17, 2022 at 8:13 pm

      Really easy to prepare and super tasty. Works as both a winter and summer dish.

      Reply
      • Helen says

        November 18, 2022 at 7:01 am

        Thank you for letting me know Andrea, really happy to hear you enjoyed it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

    More about me →

    Recent recipes

    • Potato Soup Recipe (easy, creamy & oh so tasty)
    • Red Pesto Pasta
    • Katsu Curry Sauce (really easy recipe)
    • Italian Meatballs

    Follow Knife & Soul

    • Facebook
    • Instagram
    • Pinterest

    Never Miss A Recipe

    Categories

    • 15 minute dishes
    • 20 Minute Dishes
    • 30 Minutes
    • 5 ingredient recipes
    • Comfort food recipes
    • Easy Asian Inspired Recipes
    • Easy Peasy Curry Recipes
    • Fakeaway recipes
    • Fish & Seafood Recipes
    • Freezer friendly
    • Lunch and brunch recipes
    • One pan recipes
    • Pasta
    • Resources
    • Soup Recipes
    • Super Salad Recipes
    • Sweet
    • Veggie Dinner Recipes

    Footer

    ↑ back to top

    About

    • About me

    Stay in touch

    • Subscribe
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Recipes

    • Recipe Index
    • Web stories

    Copyright © 2022 Knife & Soul

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    1 shares