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Home News January 2014 Kedgeree Recipe – By Mrs Wylda Kennedy

Kedgeree Recipe – By Mrs Wylda Kennedy


Many thanks to Mrs Wylda Kennedy who sent in her homemade Kedgeree recipe that incorporates our own Smoked Haddock and Smoke Roasted Salmon – sounds delicious. All of us here will definitely be trying it!


Kedgeree – by Mrs Wylda Kennedy


Crisp onions

2tbs vegetable oil

2 medium onions ( thinly sliced )


350g smoked haddock

175g smoke roasted salmon

1-2 dried chillies

½ pint full fat milk

3tbs vegetable oil

1 medium onion ( chopped )

14 fresh or freeze dried curry leaves

4 cardamom pods, split

1 cinnamon stick broken into pieces

280g basmati rice

½ tsp turmeric

50g butter

2eggs boiled

Handful of coriander leaves

Fry the 2 onions on a medium heat with the 2tbs oil until deep golden ( about 20mins ) place on kitchen paper to drain.

Place the smoked haddock in the milk with chilli cover and simmer for 4 minutes. Remove from heat and allow to cool.

Heat the 3tbs oil in a sauté pan with a lid add onions, cardamom, curry leaves and cinnamon and fry until onion is golden stirring often.

Lift fish from the milk and discard skin, break up into flakes along with the salmon.

Strain the milk through a sieve and make up to a pint with water.

Add rice to the onion in sauté pan and stir until well coated, add milk mixture and turmeric, bring to the boil then simmer for 10 mins

Stir fish into rice mixture. Add eggs halved and sprinkle with chopped coriander and a wedge of lime or lemon.

Finally, sprinkle over toasted onions before serving.

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