Smokies Kedgeree

Course Brunch, Dinner, Lunch
Cuisine British
Keyword Fish, Rice, Smoked Hadock, Smokies
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2 people


  • 1 smokie
  • 500 ml water
  • 0.5 onion diced
  • 100 g basmatti rice
  • 25 g butter
  • 100 g frozen peas
  • 1.5 tsp curry powder
  • 2 eggs hard boiled, roughly chopped
  • 1 handful fresh parsley leaves, roughly chopped
  • 0.5 lemon juiced
  • 3 tbsp double cream


  • Fillet the smokie and remove all the flesh, shred, and set aside. Add the bones and skin to a large frying pan along with the water and gently heat for 20 minutes to make a light stock. Strain the stock througha sieve or muslin cloth when done and set aside.
  • Wipe down the frying pan, add the butter and when melted add the onion and soften the onion in it for 5 minutes. Add the curry powder and the rice and cook for a couple of minutes before adding 250ml of the reserved stock, covering with a lid and leaving to cook on a low heat for 10 minutes.
  • After 10 minutes check the rice and add some more stock if the pan is looking dry. Add the frozen peas, replace the lid and leave for 2 minutes. When the peas have defrosted mix in the hadock, boiled eggs and cream then turn off the heat, replace the lid and leave to warm through for 2 minutes.
  • Add the parsley, lemon juice and a grind of black pepper and then serve.


Leave a Reply

Avatar placeholder

Your email address will not be published. Required fields are marked *

Recipe Rating