Mary Berry Smoked Salmon And Haddock Kedgeree Recipe [Tips & Tricks]

If you’re looking to spice up your breakfast or brunch routine, Mary Berry’s smoked salmon and haddock kedgeree recipe is a must-try!

This dish is the perfect balance of flavors-smoky salmon and delicate haddock combined with fragrant rice, curry spices, and a hint of lemon. It’s an easy-to-make, yet indulgent meal that brings together comfort and sophistication in one. Whether you’re cooking for a special occasion or just want to treat yourself to something different, this recipe is a game changer and sure to impress your guests!

Mary Berry Smoked Salmon And Haddock Kedgeree Recipe

Ingredients Needed

To make Mary Berry’s Smoked Salmon and Haddock Kedgeree, you will need a combination of fresh, flavorful ingredients that bring both richness and depth to the dish. Here’s a list of the essentials:

1. Smoked Salmon – The star ingredient in this kedgeree, smoked salmon adds a savory, slightly briny, and delicate flavor. It’s best to use high-quality smoked salmon for the full experience. The smokiness of the salmon pairs beautifully with the other elements in the dish.

2. Haddock – A mild, flaky fish that’s often found in kedgeree recipes. Haddock is a light and tender white fish, providing a contrast to the richness of the smoked salmon. Fresh haddock is preferred, but you can also use it smoked for added flavor.

3. Basmati Rice – The base of the dish, basmati rice is light and fragrant with a subtle nutty flavor. Its long grains keep the kedgeree from becoming too mushy, and it absorbs the various spices and flavors of the dish beautifully.

4. Boiled Eggs – Soft-boiled eggs are a must in kedgeree. They add a creamy texture that balances the smokiness of the fish and the richness of the rice. Their mild flavor complements the spiced and savory elements of the dish.

5. Butter – For cooking and adding richness to the kedgeree, butter is the key. It gives the dish a smooth, luxurious finish and enhances the flavor of the fish and spices.

6. Onion – Finely chopped onions form the flavor base for the dish. They are sautéed to release their natural sweetness, which marries well with the savory ingredients.

7. Garlic – Fresh garlic is finely minced and sautéed with the onions, adding an aromatic kick to the dish.

8. Curry Powder – Kedgeree is known for its subtle spiciness, and curry powder is the primary source of this heat. The blend of spices, usually containing turmeric, cumin, and coriander, imparts an earthy, warming flavor that perfectly complements the fish.

9. Parsley – Fresh parsley, chopped, is used as a garnish, adding a fresh, herbal note that brightens the dish.

10. Lemon – A squeeze of fresh lemon juice adds a zingy acidity that cuts through the richness of the smoked fish and eggs, enhancing the overall flavor balance.

11. Salt & Pepper – To season the dish to taste, a sprinkle of salt and freshly ground black pepper is essential for bringing all the flavors together.

With these ingredients, the kedgeree becomes a delightful fusion of flavors, with the smoky fish, rich butter, creamy eggs, and subtle spices combining to make a satisfying, comforting meal.

Equipment Needed

To prepare Mary Berry’s Smoked Salmon and Haddock Kedgeree, you’ll need the following kitchen tools and equipment:

1. Large Saucepan or Pot – A large, deep saucepan or pot is ideal for cooking the rice and poaching the haddock. It needs to be roomy enough to allow for even cooking and mixing of the ingredients.

2. Frying Pan or Skillet – You’ll need a frying pan to sauté the onions, garlic, and curry powder, which creates the aromatic base for the kedgeree.

3. Medium-Sized Pot for Boiling Eggs – A separate pot is needed to boil the eggs to the perfect consistency. You want the eggs to be soft-boiled, so a watchful eye is necessary to get the timing right.

4. Fish Poaching Pan (Optional) – For poaching the haddock, you can use a dedicated fish poaching pan if you have one. However, a regular saucepan with a lid works perfectly fine for this step.

5. Sharp Knife – For finely chopping the onions, garlic, and parsley, as well as slicing the boiled eggs, a sharp kitchen knife will help make these tasks quick and easy.

6. Chopping Board – A stable chopping board is essential for safely and efficiently prepping all the ingredients.

7. Wooden Spoon or Spatula – A wooden spoon is great for stirring the rice, onions, and fish without damaging delicate ingredients like the smoked salmon.

8. Strainer – To drain the rice after cooking, you’ll need a fine mesh strainer. If you’re cooking the rice in a pot with a lid, make sure to let it rest for a few minutes before draining to allow the steam to finish the cooking process.

9. Serving Dish – Once the kedgeree is ready, a large serving dish or platter is ideal for presenting the dish. The vibrant colors of the rice, fish, eggs, and parsley look stunning when served on a large surface.

Having all the right equipment ensures that the dish is prepared smoothly, without unnecessary stress. It also helps with precision in cooking, which is important when creating such a balanced dish.

How To Make Mary Berry’s Smoked Salmon And Haddock Kedgeree

1. Cook the Haddock – Begin by poaching the haddock in water or milk. Bring your liquid to a gentle simmer, then add the haddock fillets. Allow the fish to cook for around 10 minutes, until it flakes easily with a fork. Remove the fish from the pot, discard the skin and bones, and set aside the flesh, flaking it into bite-sized pieces.

2. Prepare the Rice – While the haddock is cooking, prepare the basmati rice. Rinse it thoroughly to remove excess starch and cook it in a pot of boiling water or broth. Allow it to simmer for about 10-12 minutes until the rice is tender but still separate. Drain and set aside.

3. Sauté the Aromatics – In a frying pan, melt some butter over medium heat. Add the finely chopped onions and garlic, sautéing them until they turn golden and fragrant. Stir in the curry powder and cook for another minute, letting the spices bloom and infuse the oil with their flavors.

4. Combine the Ingredients – Add the cooked rice into the pan with the onions and curry powder. Stir to coat the rice evenly with the aromatic butter mixture. Gently fold in the flaked haddock and smoked salmon, taking care not to break up the fish too much.

5. Add the Boiled Eggs – Slice the soft-boiled eggs and carefully arrange them on top of the kedgeree. Stir gently to combine, allowing the eggs to mingle with the rice and fish.

6. Garnish and Serve – Finally, sprinkle the dish with fresh parsley and season with salt, pepper, and a squeeze of lemon juice to brighten up the flavors. Serve immediately while it’s warm, offering extra lemon wedges on the side.

This method ensures that all the ingredients meld together beautifully, creating a comforting dish with layers of flavor. The combination of tender fish, fluffy rice, and soft eggs creates a satisfying and filling meal perfect for any time of day.

Expert Tips

1. Perfect Poaching – When poaching the haddock, be sure not to let the water or milk boil too aggressively, as this can make the fish tough. A gentle simmer is key to producing flaky, tender fish.

2. Rice Texture – For the perfect rice, be sure to rinse it before cooking to remove excess starch, which can make the rice sticky. After cooking, allow the rice to rest in the pot for a few minutes before draining to ensure it’s fully cooked and fluffy.

3. Balancing Flavors – The curry powder can sometimes be overwhelming, so be mindful of the quantity. Start with a small amount and taste as you go. If you prefer a spicier kick, you can always add more.

4. Boiling Eggs to Perfection – For soft-boiled eggs, it’s important to keep an eye on the time. Around 6-7 minutes in boiling water should give you a perfectly runny yolk. If you prefer your eggs firmer, you can cook them a little longer, but avoid overcooking them.

5. Adding Freshness – Fresh herbs like parsley not only brighten the dish but also add a fresh, green contrast to the rich, smoky flavors. Don’t skip the lemon juice-it brings a zesty element that really elevates the dish.

Mary Berry’s Smoked Salmon and Haddock Kedgeree is a delightful, aromatic dish that showcases the best of British comfort food with a bit of a twist. The interplay of smoky salmon and delicate haddock, combined with the creamy boiled eggs, fragrant curry spices, and fluffy basmati rice, makes this meal an unforgettable experience.

Whether served for breakfast, lunch, or dinner, it is a dish that feels both hearty and refined. With a few simple ingredients and thoughtful preparation, you can create a vibrant and satisfying meal that brings together the richness of smoked fish with the subtle warmth of spices and the freshness of herbs.

Easy Recipe Variations For Mary Berry’s Smoked Salmon And Haddock Kedgeree

Kedgeree, a traditional British dish with its roots in colonial India, brings together a delightful blend of flavors and textures. While Mary Berry’s Smoked Salmon and Haddock Kedgeree is already a delicious fusion of rich fish and fragrant rice, there are a variety of ways to tweak the recipe to suit different tastes or to make use of ingredients you have on hand. Here are some fun and creative variations to consider:

1. Use Different Types Of Fish

If smoked salmon and haddock aren’t available or you prefer a different fish, there are plenty of substitutions to explore. For a more luxurious touch, try substituting the smoked salmon with smoked mackerel or trout, both of which have a stronger flavor.

Alternatively, you could use poached cod, which is milder and will allow other ingredients to shine through. For a vegetarian twist, you could even skip the fish altogether and add roasted vegetables, such as mushrooms or butternut squash, to bring a hearty flavor.

2. Adjust The Spices

Mary Berry’s recipe likely includes a few staple spices such as curry powder, parsley, and black pepper, but kedgeree is a dish that lends itself well to personal interpretation. Try experimenting with different spice combinations.

Adding a touch of cumin, paprika, or turmeric can deepen the flavor profile. For a bit of heat, you can add a pinch of chili flakes or some finely chopped fresh chili. Alternatively, if you prefer a milder, sweeter kedgeree, consider using garam masala or a dash of cinnamon for a subtle warmth.

3. Add Fresh Herbs

While parsley is the traditional herb used in kedgeree, fresh dill or chives can lend a refreshing twist. Dill pairs wonderfully with smoked salmon, while chives offer a subtle onion-like flavor that complements the dish beautifully. You could also mix in some fresh coriander (cilantro) for an extra burst of freshness and color.

4. Incorporate More Vegetables

To add extra layers of flavor and nutrition, try including more vegetables in the mix. Peas, spinach, or even finely chopped kale can be added towards the end of cooking.

This not only enhances the color of the dish but also boosts its health value. For a Mediterranean touch, consider adding roasted bell peppers or sun-dried tomatoes, which will infuse the kedgeree with a savory, umami-rich undertone.

5. Switch The Rice

Traditionally, kedgeree is made with long-grain basmati rice, but other varieties can give the dish an interesting twist. You could substitute with wild rice for a nuttier, more robust texture or even use quinoa or cauliflower rice for a low-carb alternative. If you’re feeling adventurous, try using a combination of rice and couscous for an intriguing texture that’s a bit more chewy.

6. Make It Dairy-Free

If you’re looking to make the dish dairy-free, simply omit any butter or cream that Mary Berry’s recipe might include and opt for olive oil or a dairy-free alternative. Coconut oil can bring an extra layer of flavor that complements the spiced, smoky fish beautifully. If you love a bit of creaminess in your kedgeree, you could also try using a dairy-free cream or coconut cream.

These variations not only allow you to personalize the dish but also make it adaptable to different dietary preferences or available ingredients.

Best Practices To Store Leftovers

Kedgeree, much like many rice-based dishes, can be a bit tricky when it comes to storing leftovers, as rice can dry out or lose its texture. However, with the right practices, you can store and even reheat your kedgeree without sacrificing its flavor and quality.

1. Cool Down Quickly

After cooking, it’s important to cool down the kedgeree quickly to prevent any bacterial growth that could occur if it sits at room temperature for too long. Spread it out on a shallow tray or plate to allow steam to escape, or divide it into smaller portions. Once cooled to room temperature, store it in an airtight container.

2. Refrigeration

Place the cooled kedgeree in an airtight container and store it in the fridge. It should be eaten within 1 to 2 days for the best taste and texture. Make sure to keep the lid tightly sealed to prevent the dish from absorbing any odors from other foods in the fridge.

3. Freezing Leftovers

While freezing is an option, it’s worth noting that kedgeree might lose some of its texture when reheated. If you do choose to freeze it, make sure to use an airtight freezer-safe container, and consume it within a month.

When freezing, avoid freezing the boiled eggs, as their texture may become rubbery after defrosting. Consider adding fresh eggs when reheating instead.

4. Reheating Leftovers

To reheat kedgeree, it’s best to gently warm it on the stovetop rather than the microwave, as microwaving can make the rice unevenly heated and cause it to become dry. If you’re reheating a large batch, you may want to add a splash of water or broth to prevent it from drying out. If you’re microwaving, cover the dish with a damp paper towel to trap moisture and ensure it heats evenly.

Adding a little fresh parsley or a squeeze of lemon juice when reheating can help brighten up the dish and restore some of the freshness.

What Goes Well With Smoked Salmon And Haddock Kedgeree

Kedgeree is a hearty dish in itself, but when served as part of a meal or alongside complementary sides, it becomes even more versatile. Here are some great options for what to pair with your smoked salmon and haddock kedgeree:

1. Fresh Salads

A light, crisp salad is a perfect foil to the richness of kedgeree. Opt for a green salad with a tangy dressing, such as a lemon vinaigrette, or even a mixed herb salad. The acidity from the dressing will cut through the creaminess of the rice and fish, refreshing your palate between bites.

You could also serve a cucumber salad with a yogurt-based dressing, which provides a cool contrast to the warm spiced rice. Adding a handful of pomegranate seeds or thinly sliced red onions would bring extra color and flavor.

2. Lightly Pickled Vegetables

The tangy bite of pickled vegetables, such as pickled cucumbers, onions, or even carrots, pairs wonderfully with kedgeree. The acidity balances out the richness of the fish, and the crunch of the vegetables adds an enjoyable texture contrast. You could even serve a tangy, spiced chutney on the side, such as mango chutney or a zesty tomato relish, to complement the flavors.

3. Soft-Boiled Eggs

Since kedgeree often includes boiled eggs, serving extra soft-boiled eggs on the side can add a creamy richness to the dish. The yolk can be gently mixed into the rice for added creaminess, or you can slice the eggs over the top for a delightful garnish.

4. Crusty Bread

A warm, crusty loaf of sourdough or a simple baguette can be a fantastic accompaniment to kedgeree. The bread can help to mop up any extra spices and flavors that are left behind, making each bite even more satisfying.

5. Chilled White Wine Or Sparkling Water

Pairing your kedgeree with a chilled glass of crisp white wine, such as a Sauvignon Blanc or Chardonnay, will enhance the dish’s light, fresh flavors. If you’re looking for a non-alcoholic alternative, sparkling water with a wedge of lemon or lime works beautifully to cleanse the palate between mouthfuls.

Conclusion

Mary Berry’s Smoked Salmon and Haddock Kedgeree is a dish that brings together the best of traditional British comfort food with a hint of exotic spiciness, making it a truly versatile recipe that can be adapted to suit a wide variety of tastes. Whether you’re swapping out fish, experimenting with spices, or adding fresh herbs and vegetables, the possibilities for personalizing this dish are endless.

When it comes to storing leftovers, proper cooling and reheating techniques ensure that your kedgeree will be just as delicious the next day. And when it comes to pairings, a fresh salad, pickled vegetables, or even crusty bread can elevate the dish and create a complete and satisfying meal.

Kedgeree is one of those timeless recipes that you can return to again and again, making it an enduring favorite in kitchens around the world.

FAQs

What Ingredients Are Needed For Mary Berry’s Smoked Salmon And Haddock Kedgeree?

Mary Berry’s smoked salmon and haddock kedgeree requires smoked salmon, haddock fillets, basmati rice, onions, garlic, curry powder, eggs, butter, parsley, and lemon. You may also need some salt and pepper for seasoning.

How Long Does It Take To Prepare Mary Berry’s Smoked Salmon And Haddock Kedgeree?

The preparation time for Mary Berry’s smoked salmon and haddock kedgeree is about 10-15 minutes, while the cooking time is around 20-25 minutes, making it a quick and satisfying meal to prepare.

Can I Use A Different Type Of Fish In Mary Berry’s Kedgeree Recipe?

While Mary Berry’s recipe calls for smoked salmon and haddock, you can substitute other types of smoked fish like trout or mackerel. However, keep in mind that the flavor will vary based on the type of fish used.

How Do I Make Sure The Rice In Mary Berry’s Kedgeree Is Perfectly Cooked?

To ensure the rice is cooked perfectly, rinse it under cold water before cooking to remove excess starch. Cook it in simmering water with a pinch of salt for about 10 minutes, or follow the instructions on the package for basmati rice. Fluff it with a fork once cooked to keep it light and separate.

Can I Prepare Mary Berry’s Smoked Salmon And Haddock Kedgeree In Advance?

Yes, you can prepare the kedgeree in advance. You can cook and assemble it ahead of time and then store it in the refrigerator. When ready to serve, reheat it gently on the stove or in the microwave, adding a little extra butter or water to keep it moist.

What Can I Serve Alongside Mary Berry’s Smoked Salmon And Haddock Kedgeree?

Mary Berry’s kedgeree pairs wonderfully with a light green salad or some steamed vegetables. For extra flavor, you could also serve it with a wedge of lemon, a dollop of yogurt, or some pickled vegetables.

Is Mary Berry’s Smoked Salmon And Haddock Kedgeree A Good Dish For Breakfast?

Yes!

Kedgeree is often associated with British breakfast traditions, making it a delicious and hearty breakfast option. Its combination of fish, rice, and eggs provides a satisfying start to the day.

Can I Make Mary Berry’s Kedgeree Recipe Gluten-free?

Yes, Mary Berry’s kedgeree can easily be made gluten-free. Simply ensure that the curry powder and any other seasonings you use do not contain gluten. The rice and fish are naturally gluten-free.

Can I Use Cooked Fish For Mary Berry’s Kedgeree Instead Of Raw Haddock?

Yes, you can use cooked haddock instead of raw haddock in the recipe. If using pre-cooked fish, simply flake it into pieces and stir it into the dish towards the end of the cooking process to prevent it from overcooking.

What Is The Best Way To Store Leftovers Of Mary Berry’s Smoked Salmon And Haddock Kedgeree?

Store any leftover kedgeree in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a splash of water or a little butter to prevent it from drying out.