Kedgeree

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Total Time
35mins
Prep
5 mins
Cook
30 mins

This is my version of a breakfast I had while in Ireland. The version there was made with smoked haddock (finnan haddie). I did not change the butter (can't do without!)but I did cut it in half. I also use fat-free half & half in place of the cream. This is delicious for any meal. I serve it with crusty bread and a salad to make a complete dinner.

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Ingredients

Nutrition

Directions

  1. Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
  2. Remove from the poaching liquid (reserve) and break apart with a fork.
  3. Heat the butter in a large skillet, add fish and stir gently for a few minutes.
  4. Mix in the cooked rice.
  5. Heat.
  6. Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
  7. Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.