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Kedgeree Recipe

Serves 4

To freshen finnan haddie, soak it in cold milk for an hour, drain, then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.


  • 2 eggs, hard-cooked, peeled, chopped fine
  • 1 1/2 cup flaked finnan haddie (or any smoked fish), freshened, boned, skinned
  • 3 cup cooked basmati rice, (try brown basmati rice)
  • 3/4 cup heavy cream
  • 1 1/2 tsp curry powder (or to taste)
  • 1/2 tsp freshly grated nutmeg
  • Generous grindings of pepper
  • 3 tbsp lemon juice
  • Lime wedges


1. Preheat oven to 325F.
2. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix.
3. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended.
4. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss.
5. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty).
6. Put the Kedgeree in a casserole and heat in oven only until piping hot.
7. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges.


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Main Ingredient:Seafood / Fish
Seafood / Fish / Haddock
Course:Main Dish
Cuisine:European / British
Preparation Method:Baking

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