Top Rated Kedgeree Recipes

Salmon
Chef Michael Smith of Three Chimneys uses peat-smoked salmon in this recipe served at his restaurant. Peat comes from the soil and it is cut into bricks, which was one way that people used to heat up their houses. As it burns, it releases a sweet, earthy smell that is transferred to the salmon. Chef prefers peat to wood chips because this way the recipe comes full circle: it connects the salmon from the sea with the peat from the earth.  Click here to see A Chef's Secret For Cooking Fish.
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Kedgeree
Albion is our version of a French all-day pavement café done in a British style, with an adjoining bakery and a small shop. Breakfast is served throughout the day, alongside fish and chips, half pints of prawns, mussels cooked in cider, a minimum of three different pies (often more, including delights such as cottage pie, chicken and crayfish pie and game pie), plus Irish stew, kedgeree, devilled kidneys, doorstop sandwiches, fruit jellies, puddings and crumbles. Click here to see Cook Your Way Through London.
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International Recipes
Hi DaveI have arranged 89 functions so far this year at the University ofNatal and I feel more and more guilty every time I read your mail andfeel I haven't contributed to the club for months Please forgive andaccept this simple but inexpensive ...
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International Recipes
Hi DaveI have arranged 89 functions so far this year at the University ofNatal and I feel more and more guilty every time I read your mail andfeel I haven't contributed to the club for months Please forgive andaccept this simple but inexpensive ...
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Pets'R'us
Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.
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Kedgeree recipe. Ready In: 45 min. Makes 4 servings 349 per serving Ingredients: eggs, smoked fish, basmati rice, heavy whipping cream, curry powder, nutmeg, lemon juice
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HELENUK
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
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peter murdock
This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.
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robd16
A comforting flavoursome traditional Victorian breakfast dish. I personally would rather have it for dinner. The combination of smoked haddock, hard boiled eggs, rice, butter and a hint of curry is fantastic. This was the reason I started to like smoked fish.
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Coasty
A blend of Indian & English staples and you get kedgeree. Originally a breakfast dish you could add a salad and serve for lunch. This version adapted from Gourmet Traveller, Australia. If you can't find fresh curry leaves use bay leaves, but don't use dried curry leaves. The haddocks can be substituted smoked trout. If you use smoked trout there is no need to poach the fish.
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ann teapot
kedgeree, a fairly old English/Indian recipe
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Lynda Of Virginia
This is my version of a breakfast I had while in Ireland. The version there was made with smoked haddock (finnan haddie). I did not change the butter (can't do without!)but I did cut it in half. I also use fat-free half & half in place of the cream. This is delicious for any meal. I serve it with crusty bread and a salad to make a complete dinner.
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