Alison Niven

Smoked Haddock Kedgeree

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

This is the recipe I have always used at home, and I love it so much I could eat it for lunch or supper as well as breakfast. It has boiled eggs mixed through the rice, but in the café we top each plate with a poached egg instead – do it whichever way suits you.

Ingredients

  • 500 g undyed smoked haddock
  • 500 ml milk
  • 30 g

Method

  1. Put the smoked haddock in a wide, heavy-bottomed pot and pour over the milk. Bring it to the boil on a medium heat, then take the pan off the heat and leave for 5 minutes, by which time the haddock will be cooked. Drain, reserving the fishy milk.
  2. Melt the butter in a saucepan over a medium heat. Add the chopped onion and sauté until the onion is soft and transp

Photos