This gently spiced and creamy kedgeree is a comforting dish packed with flavour. Smoked haddock and salmon add richness, while warm spices like cinnamon and cardamom give it a fragrant touch. The crispy fried onions on top bring extra texture and contrast, making this a delicious meal for any time of day!

Ingredients Needed:

2 tbsp sunflower oil
3 onions (2 halved and thinly sliced, 1 finely chopped)
Salt and freshly ground black pepper
350g (12oz) smoked undyed haddock fillets
100g (3½oz) smoked salmon
250g (9oz) basmati rice
3 cardamom pods, split
½ cinnamon stick (about 3cm / 1¼in long)
½ tsp turmeric
2 large eggs
30g (1oz) butter
100ml (3½fl oz) single cream
2 tbsp finely chopped fresh coriander
Cayenne pepper, to taste
Juice of ½ lemon

How To Make Smoked Salmon and Haddock Kedgeree

Crisp the Onions: Heat 1 tbsp of oil in a pan and fry the sliced onions over medium heat until golden and crispy (about 20–25 minutes). Season with salt and pepper, then drain on kitchen paper. Keep warm.
Poach the Fish: Place the haddock, skin-side down, in a large pan and add enough water to just cover. Simmer over low heat for 5–8 minutes until opaque and fully cooked. Remove the pan from the heat, lay the smoked salmon in the hot liquid, cover, and let it sit for 2 minutes. Drain, remove any skin and bones, and set the fish aside.
Cook the Rice: Rinse the rice under cold running water until the water runs clear. Heat the remaining 1 tbsp of oil in a deep frying pan. Add the chopped onion, cardamom pods, and cinnamon stick, frying until the onion is golden. Stir in the drained rice, then pour in 450ml (15fl oz) cold water and the turmeric. Bring to a boil, then reduce the heat, cover, and cook for 12–15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing the rice with a fork.
Prepare the Eggs: Boil the eggs for 6 minutes, then peel and quarter them. The yolks should be slightly soft.
Assemble the Kedgeree: Flake the haddock into large pieces. Remove the cinnamon stick from the rice and gently stir in the butter, cream, coriander, fish, and eggs. Season with salt, cayenne pepper, and lemon juice. Warm through over low heat, stirring carefully so the fish stays in chunks.
Serve: Spoon onto plates and top with the crispy onions.

Mary Berry Smoked Salmon And Haddock Kedgeree

Recipe Tips

Perfect Crispy Onions: Fry the onions slowly over medium heat, stirring occasionally until deep golden and crisp.
Fluffier Rice: Rinse the rice well under cold water to remove excess starch and prevent clumping.
Egg Texture: A 6-minute boil gives a slightly soft yolk, which blends beautifully into the dish.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the kedgeree cool completely, then store in an airtight container in the fridge for up to 2 days.

Reheating: Warm gently in a pan over low heat, stirring occasionally. Add a splash of water or cream to loosen the texture if needed.

Try More Mary Berry Recipes:

Cannelloni With Double Cheese Sauce
Greek Lamb Pilaf With Orzo
Lamb Kofta Kebabs With Tzatziki
Roast Loin Of Pork

Mary Berry Smoked Salmon And Haddock Kedgeree

Course: DinnerCuisine: British-IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Ingredients

2 tbsp sunflower oil
3 onions (2 halved and thinly sliced, 1 finely chopped)
Salt and freshly ground black pepper
350g (12oz) smoked undyed haddock fillets
100g (3½oz) smoked salmon
250g (9oz) basmati rice
3 cardamom pods, split
½ cinnamon stick (about 3cm / 1¼in long)
½ tsp turmeric
2 large eggs
30g (1oz) butter
100ml (3½fl oz) single cream
2 tbsp finely chopped fresh coriander
Cayenne pepper, to taste
Juice of ½ lemon

Directions

Crisp the Onions: Heat 1 tbsp of oil in a pan and fry the sliced onions over medium heat until golden and crispy (about 20–25 minutes). Season with salt and pepper, then drain on kitchen paper. Keep warm.
Poach the Fish: Place the haddock, skin-side down, in a large pan and add enough water to just cover. Simmer over low heat for 5–8 minutes until opaque and fully cooked. Remove the pan from the heat, lay the smoked salmon in the hot liquid, cover, and let it sit for 2 minutes. Drain, remove any skin and bones, and set the fish aside.
Cook the Rice: Rinse the rice under cold running water until the water runs clear. Heat the remaining 1 tbsp of oil in a deep frying pan. Add the chopped onion, cardamom pods, and cinnamon stick, frying until the onion is golden. Stir in the drained rice, then pour in 450ml (15fl oz) cold water and the turmeric. Bring to a boil, then reduce the heat, cover, and cook for 12–15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing the rice with a fork.
Prepare the Eggs: Boil the eggs for 6 minutes, then peel and quarter them. The yolks should be slightly soft.
Assemble the Kedgeree: Flake the haddock into large pieces. Remove the cinnamon stick from the rice and gently stir in the butter, cream, coriander, fish, and eggs. Season with salt, cayenne pepper, and lemon juice. Warm through over low heat, stirring carefully so the fish stays in chunks.
Serve: Spoon onto plates and top with the crispy onions.

Notes

Perfect Crispy Onions: Fry the onions slowly over medium heat, stirring occasionally until deep golden and crisp.
Fluffier Rice: Rinse the rice well under cold water to remove excess starch and prevent clumping.
Egg Texture: A 6-minute boil gives a slightly soft yolk, which blends beautifully into the dish.