Originally adopted from India, Kedgeree is a classic breakfast meal in Britain.

Servings: 4


  • Apple Smoking Chips
  • 24 oz. Haddock or other white fish
  • ½ cup Kosher Salt
  • ½ cup Brown Sugar
  • 2 cups Basmati Rice
  • 1 Tbsp. Turmeric
  • 6 Eggs
  • 1 cup Peas
  • 4 Tbsp. Parsley, chopped
  • 2 Tomatoes, sliced into wedges
  • 1 Lemon, for serving

Chef's Tip

The elements of this dish will keep well separately in the fridge and are quick to toss together for a satisfying meal.


  1. The day before, dissolve the salt and sugar in cold water, add fish and allow to brine for 3 – 5 hours under refrigeration.
  2. Remove the fish from the brine and set on a rack in the fridge overnight to dry out.
  3. The next day, fire up the smoker and set it to 175˚F. Smoke the fish for up to 3 hours depending on it’s thickness. It will have golden hue and will flake easily when ready. Set aside to cool.
  4. Cook the rice according the package, adding the turmeric to the cooking water.
  5. Add the peas to the rice during the last 2 minutes of cooking and season with salt, set the rice aside.
  6. While the rice cooks, put the eggs in a pot of cold water on med-high heat. When the water begins to simmer, set a timer for 6 minutes. After 6 minutes, plunge the eggs immediately into an ice bath to completely cool. Then peel and quarter.
  7. To serve, flake the smoked fish over the rice, top with hardboiled egg, tomato, and chopped parsley, Serve generously with lemon.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Apple Smoking Chips

Apple Smoking Chips