This spicy rice, smoked haddock and boiled eggs dish traditionally served for breakfast is also perfect for lunch or dinner too!


  • For the kedgeree

  • 2 tbsp olive oil

  • 350g (12oz) basmati rice, cooked

  • 2 tsp coriander seeds, finely crushed

  • 2 red chillies, roughly chopped

  • 1 tsp chilli powder

  • 1 lb (450g) smoked haddock poached in milk, left to go cold and flaked

  • 1 lb (450g) fillet boneless fresh salmon, poached, left to go cold and flaked

  • 1 small pot of double cream

  • 4 hard boiled eggs, quartered

  • 4 tbsp chives, chopped

  • handful of fresh coriander, chopped

  • Salt and pepper

  • For the herb butter

  • 1tbsp tarragon, chopped

  • 1 tbsp dill, chopped

  • ½ cup lemon juice

  • 250g (9oz) butter, softened

  • To serve

  • oyster sauce

  • lemon wedges


  • For the herb butter:

  • 1.

    Mix all of the ingredients together in a large bowl.

  • For the kedgeree:

  • 1.

    Heat the oil in a large frying pan.

  • 2.

    Add in the rice, coriander seeds, chillies and chilli powder and fry for a couple of a minutes.

  • 3.

    Add in the fish and fold through the rice.

  • 4.

    Pour in the double cream and the eggs and cook for a couple of minutes to warm through.

  • 5.

    Stir through the fresh coriander and chives, season to taste1 and transfer to a large serving plate.

  • To serve:

  • 1.

    Drizzle with oyster sauce and serve with lemon wedges.

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