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Recipe for :

Smoked Haddock and Salmon Kedgeree

Antony Worrall ThompsonThis recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Antony Worrall Thompson.

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375g (3/4lb) smoked haddock fillet
375g (3/4lb) salmon fillet
1 bay leaf
1 lemon, thinly sliced
125g (4oz) unsalted butter
1 onion, finely diced
500g (1lb) long grain rice
2 teaspoons curry powder
4 hard boiled eggs, shelled
4 tablespoons double cream
3 tablespoons chopped parsley
Salt and ground black pepper


  • Preheat the oven to 190C / 375F / Gas 5. Arrange the fish fillets in a buttered baking dish with a few peppercorns, a bay leaf, the lemon slices and cover with water. Bring to the boil on top of the stove, then pop in the oven for 8 minutes.
  • Melt half the butter in a large saucepan, add the onion and curry powder and cook over a moderate heat until the onion is soft but not brown. Add the rice and toss to combine.
  • Strain the cooking juices from the fish and measure out twice as much in volume as the rice, ie if the rice filled two cups, measure out four cups of liquid. Pour this liquid onto the rice, stir and cover.
  • Cook for about 20 minutes or until the rice is fluffy and fairly dry. Check the rice from time to time to make sure the pot has not boiled dry.
  • While the rice is cooking, flake the fish and roughly chop the eggs. Fold these two ingredients into the rice with the cream and parsley. Finish off by stirring in the remaining butter and season to taste.

Antony Worrall Thompson
for The North East of Scotland Fisheries Development Partnership