Creamy smoked haddock & saffron kedgeree

Creamy smoked haddock & saffron kedgeree

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(3 ratings)

Prep: 15 mins Cook: 25 mins


Serves 6 - 0

Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal424
  • fat30g
  • saturates16g
  • carbs17g
  • sugars2g
  • fibre1g
  • protein22g
  • salt2.15g
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  • 300g basmati rice
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 hard-boiled eggs, shelled and halved



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200ml double cream
  • 500g naturally smoked haddock, skin removed



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 100ml white wine
  • 1tsp cayenne pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • pinch saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tbsp mild curry powder
  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • small handful flat-leaf parsley, chopped
  • 1 lemon, cut into wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.

  2. Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing any bones as you find them. Scrape in the cream and gently mix together once more.

  3. Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

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Comments, questions and tips

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JennyMac77's picture
4th Apr, 2014
This is one of the best kedgeree recipe I've found! AND, it's simpler than most - a really good one to try. For a true Raj-style kedgeree it IS important to have all the right ingredients though. Saffron isn't cheap, certainly, but, along with the freshly-grated nutmeg, it makes the recipe fragrantly authentic. I grew up on my Grandmother's recipes from her days in Delhi and Shimla and this one seems very close to hers, except she never added wine. So I added the saffron to the cooking broth for my rice, omitting the wine. Another reviewer questioned the amount of liquid here, and I agree. Kedgeree should be creamy, certainly, but never rice-pudding like!
6th Jan, 2012
I followed this recipe exactly but tripled the quantities. I have now made it four times for large brunch gatherings and it has generally been well received... and the plates cleared. My husband says that it has now converted him to kedgeree which was no small undertaking. I used haddock loin to avoid having to debone large quantities of haddock
1st Nov, 2011
I tried this the other night, but didn't have any cream (so used milk instead), white wine or saffron. It was still delicious nonetheless and I fully intend to make it a again, possibly with the missing ingredients to see if it really is any better. I also used a combination of smoked haddock and smoked cod which worked well too.
2nd Mar, 2011
I haven't made it yet, but it does look as if there is too much liquid - is the recipe accurate? Any kedgeree I have eaten was dry and crumbly, like the photo.
15th Nov, 2009
I made this the day before to just pop in the over the morning after a party & it was a bit of a disappointment really. Firstly, why all the random faffing around with the eggs and yolks? Secondly, there was a lot of liquid that went into it so it had a rather rice puddingy texture.
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