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My Favourite Kedgeree

A community recipe by

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This is family version that has been refined over the years from various combinations one reads about.


Serves: 2-4

  • smoked haddock (cooked and flaked, heated quickly in a microwave)
  • salmon (cooked and flaked, heated quickly in a microwave - optional)
  • basmati rice (cooked and then strained in a sieve and left to steam dry in the saucepan with a lid - leave to cool to prevent over cooking)
  • 3 hard-boiled eggs
  • fresh dill (fresh)
  • fresh coriander
  • saffron strands (a few)
  • pepper
  • butter
  • nutmeg (grated - lots)
  • cayenne pepper (a decent amount, giving a spicy kick)


My Favourite Kedgeree is a community recipe submitted by vanessaJacynth and has not been tested by so we are not able to answer questions regarding this recipe.

  • in a big pan, heat a generous wedge of butter, add the fish, then the cayenne, and then a few minutes later the rice and the warmed in milk strands of saffron,
  • when this is reasonably hot, add the chopped up egg white, and the herbs, add more butter or a small amount of cream to keep it from sticking to the bottom.
  • Add the grated nutmeg, (half of one) and then pepper and mix thoroughly, grate the eggs yolks over the top and then serve hot with lemon wedges and some lemon squeezed in. The look and flavour should be quite subtle, with the dill and coriander finely sliced, the nutmeg and cayenne giving it a spicy but dryish mixture.
  • Always make more as leftovers are great for breakfast.
  • Tell us what you think