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Spring Kedgeree

2.8/5 rating (40 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 15 mins
  • Print:
Spring Kedgeree
Spring Kedgeree


  • 350g natural smoked haddock
  • 100g unsalted butter
  • 6 spring onions, sliced into 2cm pieces on a long angle
  • 200g button mushrooms, sliced
  • pinch or two curry powder
  • 2 x 250g packets microwave Basmati rice, one plain one brown rice, reheated
  • 100g cooked frozen peas
  • 10 medium asparagus spears, griddled and sliced into 2cm pieces on a long angle
  • 6 tbsp roughly chopped parsley
  • 2 hard boiled eggs, shelled and roughly chopped
  • 4-5 tbsp crème fraiche (optional)
  • salt and freshly ground black pepper

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  • Place the skinned haddock into a bowl, pour over boiling water and immediately cover with cling film leave for 6-8 minutes.
  • Heat the butter in a large frying pan, add the spring onions and cook for 1 minute then add the mushrooms and a pinch or two of curry powder and just soften 4-5 minutes.
  • Stir in the warmed rice, peas, asparagus, parsley and mix well.
  • Drain the haddock well, and then flake into nice pieces, not too small.
  • Add the haddock, eggs and crème fraiche, season well with salt and pepper.
  • Serve.

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