Creamy smoked haddock & saffron kedgeree


  • 300.0g basmati rice
  • 50.0g butter
  • 3 hard-boiled eggs , shelled and halved
  • 200.0ml double cream
  • 500.0g naturally smoked haddock , skin removed
  • 100.0ml white wine
  • 1tsp cayenne pepper
  • pinch saffron strands
  • 1.0 tbsp mild curry powder
  • freshly grated nutmeg
  • small handful flat-leaf parsley , chopped
  • 1 lemon , cut into wedges, to serve


One Of The Best Brunch Dishes Ever? Creamy And Luxurious...

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