Smoked salmon and haddock kedgeree

This lightly spiced kedgeree is easy to make and perfect for a breakfast treat. On the table in half an hour!


By Mary Berry
From Saturday Kitchen Best Bites

Ingredients

  • 2 tbsp sunflower oil
  • 3 onions, 2 thinly sliced, 1 finely chopped
  • salt and freshly ground black pepper
  • 350g/12½oz smoked, undyed haddock fillets, pin boned
  • 100g/3½oz smoked salmon
  • 250g/9oz basmati rice
  • 3 cardamom pods, split
  • ½ cinnamon stick, about 3cm/1¼in long
  • ½ tsp turmeric
  • 2 large free-range eggs
  • 30g/1oz butter
  • 100ml/3½fl oz single cream
  • 2 tbsp finely chopped fresh coriander
  • cayenne pepper, to taste
  • ½ lemon, juice only
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