Mary Berry Smoked Salmon And Haddock Kedgeree​

I always thought kedgeree was one of those fussy dishes that only worked at brunch or when you had leftover fish. But when I actually made it from scratch—using Mary Berry’s take with both smoked haddock and smoked salmon—I completely changed my mind. This version is rich, gently spiced, and has the kind of depth that makes it feel like a warm hug in a bowl.

The first time, I undercooked the rice because I didn’t let it steam after the water was absorbed. It was fine, but not fluffy. Then I also over-stirred the fish into the rice and ended up with a flaked mash. Now I’ve learned to let the rice rest, add the fish gently, and keep those lovely chunks intact.

Let me show you how I got it to work—and why I now think of it as a dinner dish just as much as brunch.

Why This One Works So Well

There are two quiet heroes in this kedgeree: the spices and the crispy onions.

The cardamom, cinnamon, and turmeric aren’t loud—they just hum in the background and make the whole thing feel warm and balanced. Unlike some versions that are all curry powder, this one feels gentler and more layered.

And then those crispy onions on top—don’t skip them. They take a bit of time but give you contrast: sweetness, crunch, and richness all in one bite.

Also, using both smoked haddock and smoked salmon gives you the best of both worlds: a flaky, gently poached fish and a silky, salty boost.

INGREDIENTS + WHY THEY MATTER

• Sunflower oil (2 tbsp) – Neutral and good for frying the onions. Olive oil adds the wrong flavour here.
• Onions (3 total) – Two for crisping, one finely chopped for the rice base. The contrast between soft and crisp really works.
• Smoked undyed haddock (350g) – Undyed matters—less salty, more natural. Poaching keeps it tender.
• Smoked salmon (100g) – Adds richness and a soft, silky texture. You only need a bit.
• Basmati rice (250g) – Long-grain, aromatic, and light. Rinsing is key to fluffy grains.
• Cardamom pods (3), cinnamon stick (½) – Warmth and fragrance. Subtle but essential.
• Turmeric (½ tsp) – For a touch of colour and earthy flavour.
• Eggs (2 large) – Soft-boiled to add creaminess and richness when stirred in.
• Butter (30g) – Adds richness to the final dish.
• Single cream (100ml) – Just enough to bring it together without making it stodgy.
• Fresh coriander (2 tbsp) – Brightens the whole thing up.
• Cayenne pepper – Just a pinch for a little heat.
• Lemon juice (½ lemon) – Balances the cream and brings out the spice.

Making It Yours (Without Ruining It)

• No haddock? I’ve tried it with cod poached in smoked water. Not quite the same, but still good.
• Dairy-free? Skip the butter and cream—add a splash of olive oil and extra lemon juice. It’s lighter but still tasty.
• Herb switch? Parsley works if coriander isn’t your thing.
• Rice swap? Basmati is best. I tried jasmine rice once—it was too sticky and fragrant.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice turned soggy	Didn’t measure water, didn’t let it steam	Use exact water ratio and let it sit covered
Fish broke into mush	Stirred too vigorously	Fold fish in gently at the end
Onions never crisped	Fried too hot or too fast	Medium heat, patience, stir occasionally

HOW TO MAKE MARY BERRY’S SMOKED SALMON AND HADDOCK KEDGEREE

1. Crisp the onions: Heat 1 tbsp oil. Fry sliced onions over medium heat for 20–25 minutes until deep golden and crisp. Season and drain on kitchen paper.
2. Poach the fish: Place haddock skin-side down in a large pan. Cover with water and simmer gently for 5–8 minutes. Remove from heat. Add smoked salmon, cover, and let sit 2 minutes. Drain. Flake into large pieces, removing skin and bones.
3. Cook the rice: Rinse rice until water runs clear. Heat remaining oil in a deep pan. Fry chopped onion with cardamom and cinnamon until golden. Add rice and stir to coat. Pour in 450ml water and the turmeric. Bring to a boil, cover, and simmer for 12–15 minutes. Remove from heat, leave covered for 5 minutes, then fluff with a fork.
4. Boil the eggs: Boil for 6 minutes, then peel and quarter. Yolks should be soft but set.
5. Assemble the kedgeree: Remove cinnamon from rice. Gently stir in butter, cream, coriander, lemon juice, and a pinch of cayenne. Fold in fish and eggs. Warm gently without breaking up the fish.
6. Serve: Spoon onto plates and top with crispy onions.

TIPS FROM MY KITCHEN

• I keep the poaching water just below simmering—if it bubbles, the fish tightens up.
• Don’t skip rinsing the rice. You’ll end up with clumps.
• Use a wide pan for rice—not a tall saucepan. It cooks more evenly.
• If the cream makes it too rich, balance with a bit more lemon juice.

STORAGE + SERVING

• Fridge: Cool completely. Store in an airtight container for up to 2 days.
• Reheat: Gently on the hob with a splash of water or cream. Don’t microwave—it dries out.
• Freezer: I don’t recommend it. The rice and fish both change texture.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes. Cook everything and reheat gently just before serving. Add fresh herbs and lemon at the end to wake it up.

Q: What’s the best rice for kedgeree?
A: Basmati is ideal—fluffy, light, and fragrant. Short-grain rice goes too sticky.

Q: Do I have to use both types of fish?
A: No—but I recommend it. Just haddock works fine. Just salmon makes it a little too rich.

Q: Can I make it spicier?
A: Yes. Add a pinch more cayenne or even a little curry powder when cooking the rice for extra heat.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Smoked Trout Avocado and Tomato Tian Recipe
• Mary Berry Salmon En Croûte Recipe
• Mary Berry Macaroni Cheese With Smoked Haddock Recipe