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To serve – 4

Cooking time – 40 minutes

A slight twist to the original recipe – but this really works.


575 g/ 1 ¼ lb smoked haddock (undyed) or salmon fillets 115 g/ 4 oz long grain rice 2 tbsp lemon juice 150 ml/5 fl oz single cream Pinch of freshly grated nutmeg Cayenne pepper 2 hard-boiled eggs, peeled and chopped 1 hard boiled egg, sliced to garnish 55 g/2 oz butter, diced 2 tbsp chopped fresh parsley Parsley sprigs to garnish


  1. Poach fish in a large pan just covered by water for about 10 minutes until flesh is just opaque.
  2. Lift fish from cooking liquid, discard bones and skin and flake flesh.
  3. Measure fish cooking liquid to twice volume of rice; top up with water if necessary.
  4. Bring to the boil, add rice, stir, then cover and simmer for about 15 minutes until rice is tender and liquid absorbed.
  5. Meanwhile, preheat oven to 180’C/160’C Fan/350’F/Gas 4 and butter a baking dish.
  6. Remove rice from heat and stir in cream, fish, lemon juice, nutmeg and a pinch of cayenne. Gently fold in the eggs.
  7. Turn into buttered dish, dot with butter and bake in preheated oven for about 25 minutes.
  8. Stir the chopped parsley into the kedgeree and garnish with parsley sprigs and sliced hard-boiled egg. Sprinkle with a little cayenne pepper over the top, if wished.

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