I’ve always had a soft spot for recipes that carry a bit of nostalgia. One dish that always reminds me of family gatherings is kedgeree. As a kid, I’d sit at the table, watching my grandmother prepare this dish, filling the air with the comforting smells of smoked fish and spices. It felt like an art form, each ingredient carefully chosen and combined to create something truly satisfying.
Years later, I stumbled across Mary Berry’s version of Smoked Salmon and Haddock Kedgeree, and it immediately struck me as the perfect blend of simplicity and sophistication. Her take on kedgeree adds a light, delicate touch without compromising on the richness that makes the dish so comforting. I decided to try it, and let me tell you-it quickly became one of my favorite dishes to prepare for family dinners. Now, whenever I cook it, it feels like I’m passing down a small piece of my own food heritage.
Mary Berry Smoked Salmon And Haddock Kedgeree Recipe
Mary Berry’s version of kedgeree is an absolute winner in my kitchen. The combination of smoky salmon, tender haddock, and the subtle fragrance of curry gives the dish a lovely depth of flavor. What sets this recipe apart is the balance. The flavors aren’t too bold or overpowering-they’re just right.
Mary’s recipe doesn’t just make kedgeree a breakfast or brunch dish. It’s hearty enough to be served as lunch or dinner. The richness of the smoked fish pairs perfectly with fluffy rice, creating a comforting, satisfying meal.
Ingredients Needed
Here’s a list of what you’ll need for Mary Berry’s Smoked Salmon and Haddock Kedgeree. It’s surprisingly simple for how much flavor it packs.
- Smoked salmon: About 150g (a luxurious touch that infuses the dish with smokiness)
- Smoked haddock: Around 200g (adds a delicate, yet rich flavor)
- Basmati rice: 300g (the best rice for this dish-fluffy and fragrant)
- Butter: 2 tbsp (for that creamy finish)
- Curry powder: 1 tbsp (this gives kedgeree its signature warmth)
- Hard-boiled eggs: 2, chopped (a classic touch for texture)
- Fresh parsley: A small bunch, chopped (for that fresh burst of color)
- Lemon juice: From half a lemon (adds a refreshing zing)
- Fresh dill: A few sprigs, chopped (this is optional but adds a lovely herby layer)
- Salt and pepper: To taste (for seasoning)
- Milk: 300ml (for poaching the fish)
Equipment Needed
You don’t need anything too fancy to make this recipe. Most of the equipment is likely to be found in your kitchen already. Here’s what I use when preparing this kedgeree:
- Large pan or pot: For cooking the fish and rice.
- Frying pan: For toasting the rice and cooking the curry powder.
- Saucepan: For poaching the fish in milk.
- Knife and chopping board: To chop the smoked salmon, haddock, eggs, and herbs.
- Colander: To drain the cooked rice.
- Wooden spoon or spatula: For stirring everything together.
How To Make Mary Berry Smoked Salmon And Haddock Kedgeree?
- Poach the fish: Start by putting your haddock in a saucepan. Cover with milk and bring to a simmer. Let it poach for 10 minutes until the fish flakes easily with a fork. Remove the fish, discard the skin, and break it into large chunks. Set aside the poaching milk.
- Cook the rice: Rinse the basmati rice in cold water to remove excess starch. This helps keep the grains from sticking together. In a large pan, bring some water to the boil, add the rice, and cook for about 10 minutes. Drain it and set aside.
- Toast the curry powder: In a frying pan, melt the butter. Add the curry powder and toast it for a minute or so. This releases the full flavor of the spices and gives them a nice fragrance.
- Combine everything: Add the cooked rice into the pan with the curry powder. Stir to coat the rice evenly. Then, add the poached haddock, smoked salmon, and chopped boiled eggs. Mix gently, so everything is well combined.
- Finishing touches: Pour in some of the reserved poaching milk (about 2-3 tbsp), and cook everything together for a few more minutes. This will help the rice absorb the flavor from the fish and curry.
- Garnish: Add a sprinkle of fresh parsley and dill. Season with salt, pepper, and a squeeze of lemon juice to taste. Serve warm.
Recipe Variations
While Mary’s recipe is fantastic as is, there are a few variations you can try:
- Different fish: If you can’t find haddock or smoked salmon, you can substitute with other smoked fish like mackerel or even trout.
- Vegetarian option: For a vegetarian version, you can swap out the fish for smoked tofu or tempeh, and use vegetable broth instead of milk to poach.
- Add more spices: Some people love a bit more heat in their kedgeree, so you could add chili flakes or fresh chili along with the curry powder for a spicy kick.
- Add peas: Frozen peas are a great addition if you want to bulk up the dish and add a pop of color.
What Goes Well With Mary Berry Smoked Salmon And Haddock Kedgeree?
When serving this kedgeree, I usually like to keep things light on the side. Some great pairings include:
- A fresh green salad: Something simple with a lemon dressing. It cuts through the richness of the fish.
- Crispy toast or buttered naan: Perfect for scooping up any leftover kedgeree.
- Roasted tomatoes: The acidity of roasted tomatoes balances the dish wonderfully.
If you’re planning to serve it for brunch, a light fruit salad would work well. I personally like a mix of berries, citrus, and a little mint.
What I Have Learnt
Over the years, I’ve learned a few key things about making kedgeree. First, the fish needs to be treated gently-poaching it in milk ensures it stays tender and flavorful without overcooking. Second, the balance of spices is crucial. Too much curry powder can overpower the delicate fish, but just the right amount adds warmth without overwhelming the dish. Lastly, don’t forget the fresh herbs and lemon at the end. They really elevate the dish and bring everything together.
Making this kedgeree has become a personal tradition for me, one that connects me to both my roots and the joy of sharing good food with those I love.
FAQs
What Ingredients Are Needed For Mary Berry’s Smoked Salmon And Haddock Kedgeree?
To make Mary Berry’s smoked salmon and haddock kedgeree, you will need the following ingredients: smoked haddock fillets, smoked salmon, basmati rice, butter, onion, garlic, curry powder, hard-boiled eggs, fresh parsley, lemon juice, and seasonings like salt and pepper.
How Long Does It Take To Prepare And Cook Mary Berry’s Smoked Salmon And Haddock Kedgeree?
The total time to prepare and cook Mary Berry’s smoked salmon and haddock kedgeree is approximately 30 minutes. This includes cooking the rice, preparing the fish, and assembling all ingredients together in a pan.
Can I Substitute The Smoked Haddock Or Smoked Salmon In Mary Berry’s Kedgeree Recipe?
Yes, you can substitute the smoked haddock with other white fish like cod or pollock. Similarly, smoked salmon can be replaced with other smoked fish, such as mackerel or trout, though this will slightly alter the flavor profile of the dish.