Easy Smoked Haddock Kedgeree That’s Packed with Flavor

Anna

Sharing stories, traditions, and flavors

There’s something wonderfully comforting about the warm, smoky aroma of smoked haddock mingling with fragrant spices and fluffy rice. I first discovered Smoked Haddock Kedgeree when I wanted to reinvent a classic British breakfast with a bit more flair and heartiness. This dish quickly became my go-to cozy meal for lazy weekends or when I craved something flavorful yet simple to prepare. The blend of tender smoked fish, subtly spiced rice, and fresh herbs not only fills the kitchen with delicious scents but also packs a surprising, satisfying punch on the palate. Whether you’re a seasoned home cook or just craving a break from fast food, this kedgeree is versatile enough to serve for breakfast, lunch, or dinner—and it never fails to impress. Ready to bring a smoky, spiced twist to your table? Let me show you how easily it comes together!

Why choose Smoked Haddock Kedgeree?

Flavorful Comfort: Smoked haddock brings a rich, smoky depth that elevates this dish beyond everyday rice meals. Effortless Preparation: With simple ingredients and straightforward steps, it’s perfect for cooks of all levels. Versatile Meal: Serve it for breakfast, lunch, or dinner—it fits any craving or occasion. Aromatic Spice Blend: Gentle spices wake up the palate without overpowering the fish. Crowd-Pleasing: A unique blend of textures and tastes that always impresses guests and family alike. Time-Saver: Ready in under an hour, satisfying your hunger fast without sacrificing flavor.

Smoked Haddock Kedgeree Ingredients

For the Smoked Haddock and Rice

Smoked haddock fillets – Choose high-quality fillets for the best smoky flavor in your Smoked Haddock Kedgeree.
Long-grain rice – Use basmati or another fluffy variety to soak up all the delicious spices.
Onion – Adds a sweet, savory base that complements the smoky fish perfectly.
Garlic cloves – Fresh garlic lifts the aroma and flavors without overpowering the dish.
Butter – Helps gently sauté the aromatics and adds a rich, comforting taste.

For the Spice Blend and Seasoning

Ground turmeric – Gives kedgeree its signature golden color and subtle earthiness.
Cumin seeds – Toast these lightly to enhance their warm, nutty flavor.
Black pepper – Freshly cracked for a gentle heat that balances the smoky fish.
Salt – Essential for seasoning to bring all flavors together evenly.

For Garnish and Extras

Fresh parsley or cilantro – Brightens the dish with a fresh herbal note and vibrant color.
Hard-boiled eggs – Classic kedgeree addition that adds texture and richness.
Lemon wedges – Squeeze over just before serving for a zesty, refreshing finish.

How to Make Smoked Haddock Kedgeree

For the Rice and Aromatics:

Rinse Rice: Place long-grain rice in a fine mesh sieve; rinse under cold running water until the water runs clear, then drain well to ensure fluffy, separate grains when cooked.
Sauté Onion and Garlic: Heat butter in a large skillet over medium heat until melted; add chopped onion and garlic; cook, stirring occasionally, until soft and translucent, about 5 minutes.
Toast Spices: Stir in cumin seeds and turmeric; cook for about 1 minute until fragrant and golden, then season with salt and freshly cracked black pepper to taste.
Cook Rice: Pour in drained rice and 2¼ cups of water; bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes, until rice is fluffy and tender.

For the Fish and Assembly:

Poach Haddock Fillets: Gently lay the smoked haddock fillets on top of the rice, cover the pan, and cook on low for about 8–10 minutes, until fish flakes easily with a fork.
Flake Haddock: Using a spatula or two forks, gently transfer and flake the haddock into large chunks, discarding any skin and bones, then fold it back into the golden rice mixture.
Add Garnishes: Stir in chopped parsley and gently mix; remove from heat, then top with sliced hard-boiled eggs and serve with lemon wedges for a zesty, fresh finish.

Optional: Sprinkle extra parsley or chili flakes for a hint of color and heat.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Smoked Haddock Kedgeree

Fridge: Store any leftover smoked haddock kedgeree in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water to restore moisture.

Freezer: If you want to enjoy this dish later, freeze individual portions of smoked haddock kedgeree in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: For best results, reheat on low heat in a skillet, stirring occasionally, until heated through. This method helps maintain the texture and flavor of the kedgeree.

Serving: Garnish with fresh herbs and lemon wedges just before serving to retain brightness and freshness after storage.

What to Serve with Smoked Haddock Kedgeree?

Elevate your meal by pairing this smoky, savory kedgeree with delicious complementary dishes.

Crispy Roasted Potatoes: Their golden, crunchy exterior and fluffy interior provide a satisfying contrast to the softness of the kedgeree.
Green Salad with Citrus Dressing: Fresh greens and a zesty dressing brighten the meal, cutting through the rich flavors while adding a refreshing crunch.
Sweet Peas: Tender, slightly sweet peas enhance the dish’s flavor profile and add a pop of color, making each bite even more delightful.
Garlic Butter Asparagus: The earthy notes of asparagus, combined with garlic butter, complement the smoky fish while adding a nutritious touch to the table.
Crusty Bread: Serve with a slice of crusty bread for dipping—ideal for savoring every last bite of the kedgeree’s rich sauce.
Chilled White Wine: A glass of crisp Sauvignon Blanc enhances the meal’s depth, providing a delightful balance to the smoky, spiced flavors.
Lemon Tart: End the meal on a sweet note—this tart’s zesty flavor contrasts beautifully with the kedgeree, leaving a refreshing finish on the palate.
Herbed Yogurt Sauce: A cooling yogurt sauce with fresh herbs brings an extra layer of flavor, perfect for drizzling on top of the kedgeree for added creaminess.

Expert Tips for Smoked Haddock Kedgeree

Choose Quality Fish: Use fresh, high-quality smoked haddock fillets for the best smoky flavor and flaky texture in your kedgeree.
Rinse Rice Thoroughly: Washing the rice removes excess starch, ensuring fluffy, separate grains—not sticky or clumpy—every time.
Toast Spices Gently: Lightly toasting cumin seeds and turmeric brings out their aroma; avoid burning by stirring constantly on medium heat.
Poach Fish Carefully: Cook smoked haddock gently on low heat to keep it tender and moist, preventing it from drying out or breaking apart.
Fold, Don’t Stir: When mixing flaked haddock into the rice, fold gently to preserve the texture and avoid turning the dish mushy.
Balance with Freshness: Don’t skip fresh herbs and lemon wedges—they brighten the smoky kedgeree and add a zesty contrast.

Smoked Haddock Kedgeree Variations

Feel free to get creative and make this delightful dish your own with these fun twists!

Dairy-Free: Swap butter for olive oil or coconut oil for a lighter, plant-based version that keeps the flavors vibrant.
Spicy Kick: Add a pinch of cayenne pepper or a diced chili to the spice blend for those who enjoy a touch of heat.
Herb Explosion: Experiment with different herbs like dill or green onions instead of parsley for a fresh and unique taste.
Vegetable Boost: Mix in peas or spinach during the last few minutes of cooking for added nutrition and color to your kedgeree.
Quinoa Base: Replace rice with quinoa for a protein-packed, gluten-free twist that adds a nutty flavor to the dish.
Smoked Paprika: For an extra layer of smokiness, sprinkle in some smoked paprika while toasting the spices.
Baked Variation: Bake the kedgeree in the oven for 20 minutes after mixing in the flaked haddock, creating a crispy top that’s irresistible.
Mediterranean Flair: Toss in sun-dried tomatoes and olives for a Mediterranean twist that reimagines kedgeree into a different cultural experience.

Make Ahead Options

These delicious Smoked Haddock Kedgeree are perfect for busy home cooks looking to save time on meal prep! You can prepare the rice and sauté the onion and garlic up to 24 hours in advance. After cooking, allow the mixture to cool completely before transferring it to an airtight container and refrigerating. On the day you plan to serve, just reheat the rice mixture with a splash of water over low heat, then add in your smoked haddock to poach it lightly. Flake the fish into the rice and finish off with your garnishes to ensure each bite is just as delicious as if you’d made it fresh! Enjoy the ease of having a comforting meal ready to go when you are!

Easy Smoked Haddock Kedgeree Recipe FAQs

How do I know if my smoked haddock fillets are fresh enough for kedgeree?
Look for fillets that have a firm texture and a pleasant smoky aroma without any sour or fishy smell. Avoid fillets with dark spots all over or slimy surfaces, as these indicate they’re past their prime.

What’s the best way to store leftover smoked haddock kedgeree?
Store cooled leftover kedgeree in an airtight container in the fridge, where it will keep well for up to 3 days. Make sure to reheat it gently on the stovetop with a splash of water to restore moisture and avoid drying out the fish and rice.

Can smoked haddock kedgeree be frozen? If so, how?
Absolutely! Portion your cooled kedgeree into airtight freezer-safe containers or heavy-duty resealable bags. Label with the date and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then warm gently in a skillet over low heat, stirring occasionally to maintain texture and flavor.

My kedgeree turned out a little dry and crumbly—what can I do next time?
That’s an easy fix! Make sure to poach the smoked haddock gently on low heat to keep it moist. Also, rinsing the rice thoroughly removes excess starch, preventing it from clumping or drying out. When reheating leftovers, add a splash of water or broth and stir gently to bring back softness.

Is smoked haddock kedgeree safe for kids or pets to eat?
Smoked haddock kedgeree is generally safe for older children but avoid serving spices like black pepper or chili to toddlers. As for pets, it’s best not to feed them kedgeree because the fish is smoked and seasoned with spices and salt, which can upset their digestion or be harmful. Always keep their meals simple and pet-friendly!