This recipe serves 4


  • 580g (1.25 lb) smoked haddock
  • 150ml (1/4pt) milk
  • 25g (loz) butter
  • 1 onion, chopped
  • 450g (lIb) cooked wild and white rice
  • 4 medium eggs, hardboiled
  • 3 tbsp coarsely chopped parsley
  • 4 tbsp double cream
  • Salt and freshly ground black pepper


  • Preheat the oven 180'C (350F, gas 4).
  • Pop the haddock into a frying pan and cover with the milk.
  • Bring slowly to the boil and cook for 10 minutes until the fish flakes easily.
  • Remove the haddock from the milk.
  • Discard the milk and leave the haddock until cool enough to handle.
  • Meanwhile, melt the butter in a small pan and cook the onion until softened, but not coloured.
  • Remove the pan from the heat.
  • Remove the skin and any bones from the haddock and break into large flakes.
  • Layer the haddock, onion, rice and egg, seasoning with pepper between layers.
  • Drizzle the cream over the dish and stir gently to mix the ingredients together.
  • Cover the dish with buttered foil and reheat the kedgeree in the oven for about 20 minutes or until piping hot.

Published, 02 March 2003
Last updated 23 December 2006 23:00