Mary Berry’s Smoked Salmon and Haddock Kedgeree is a modern twist on the classic British dish, combining delicate smoked salmon and flaky haddock with the comforting base of rice. Kedgeree originally came to Britain from India during the colonial era, where it was influenced by the South Asian dish khichdi, a spiced rice and lentil dish. Over time, kedgeree evolved into a British breakfast favorite, typically incorporating smoked fish, hard-boiled eggs, curry powder, and herbs.
Mary Berry, renowned for her approachable and refined cooking style, offers a refined but simple version of kedgeree that features two types of fish-smoked salmon and haddock. The richness of smoked salmon adds a silky texture, while the haddock’s light, flaky meat balances the dish. Combined with the fluffy rice, a touch of curry, fresh herbs, and boiled eggs, this dish is hearty enough to serve as a brunch or a light main course, yet still feels elegant and sophisticated. Mary’s version keeps the classic kedgeree’s simplicity intact, while highlighting the deep flavors of the fish, making it a meal that brings a bit of luxury to the table without being overly complicated.
Mary Berry’s Smoked Salmon And Haddock Kedgeree Recipe
Ingredients Needed
To make Mary Berry’s Smoked Salmon and Haddock Kedgeree, you will need the following ingredients:
- 2 smoked haddock fillets: This mild, white fish is key to the kedgeree’s flavor, providing a soft, flaky texture and a hint of smokiness. You can either use smoked haddock fillets with skin on or skinless, depending on your preference.
- 200g smoked salmon: The smoked salmon adds a rich, luxurious flavor to the kedgeree. It is typically sliced thinly so it can blend beautifully with the rice.
- 300g basmati rice: Basmati rice is ideal for kedgeree because it’s long-grain and fluffy, absorbing the flavors without becoming mushy. Its fragrant aroma complements the dish wonderfully.
- 2 tablespoons vegetable oil or butter: For frying the onion and spices, and to add a bit of richness to the dish.
- 1 onion: Chopped finely to create a soft, aromatic base for the kedgeree.
- 1 teaspoon curry powder: Curry powder gives kedgeree its signature warmth and depth. The exact flavor profile will vary depending on the blend of spices in the curry powder you use, but it generally offers hints of cumin, coriander, and turmeric.
- 1 tablespoon fresh parsley: Chopped parsley adds a fresh, herby brightness that contrasts well with the rich fish and curry flavors.
- 2 hard-boiled eggs: Sliced or chopped, the eggs provide an additional creamy texture and richness, balancing the smokiness of the fish and the bite of the curry.
- Juice of half a lemon: A burst of citrus brightens the dish and adds a zesty contrast to the heavier flavors.
- Salt and pepper: To season the dish and enhance the natural flavors of the fish and rice.
Equipment Needed
To make Mary Berry’s Smoked Salmon and Haddock Kedgeree, you’ll need a few essential pieces of kitchen equipment to ensure everything comes together perfectly:
- Large saucepan or frying pan: This is where you’ll cook the rice and fry the onions and spices. Ideally, it should be large enough to hold all the ingredients without crowding.
- Medium saucepan: Used to gently poach the haddock fillets, keeping them tender and juicy. This should be large enough to hold the fish comfortably with room to submerge it in water.
- Colander: To drain the rice after it has been cooked. This ensures it remains fluffy and doesn’t become soggy.
- Sharp knife: For chopping the onions, parsley, smoked salmon, and boiled eggs.
- Chopping board: A sturdy surface for preparing your ingredients.
- Ladle or large spoon: For stirring the rice, fish, and other ingredients together gently without breaking the delicate fish pieces.
- Serving dish: A large platter or bowl to serve your kedgeree once it’s ready. It’s best served family-style so everyone can help themselves to the delicious, aromatic dish.
Instructions To Make Mary Berry’s Smoked Salmon And Haddock Kedgeree
- Poach the Fish: Begin by filling a medium saucepan with water and gently bringing it to a simmer. Add the smoked haddock fillets and cook for about 10 minutes, or until the fish flakes easily with a fork. Once done, carefully remove the fish from the water and set it aside. You can save the poaching liquid for later, as it contains lots of flavor.
- Cook the Rice: While the fish is poaching, rinse the basmati rice under cold water to remove excess starch. Then, cook the rice according to package instructions-generally in a large saucepan of boiling water for about 10-12 minutes until tender. Drain the rice in a colander and set aside.
- Prepare the Spices and Vegetables: In the same large saucepan, heat the oil or butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the curry powder and cook for another minute to toast the spices slightly, releasing their full flavor.
- Flake the Fish: Once the haddock has cooled enough to handle, flake it into bite-sized pieces with a fork. Add the smoked haddock and smoked salmon to the saucepan with the onions and spices, gently stirring to combine.
- Combine the Rice and Fish: Add the cooked rice to the pan with the fish and spice mixture, gently stirring to ensure the rice is well-coated with the flavors. You can add a little of the reserved poaching liquid from the haddock to moisten the rice if needed.
- Add the Eggs and Herbs: Stir in the sliced hard-boiled eggs and chopped parsley. Season the kedgeree with salt and pepper to taste. Lastly, squeeze the juice of half a lemon over the top for a fresh, citrusy note.
- Serve: Transfer the kedgeree to a serving platter or large bowl. Garnish with a little extra parsley and lemon wedges if desired. Serve warm, and enjoy!
Tips And Tricks
- Fish Variations: If you don’t have access to smoked haddock or smoked salmon, you can substitute other types of smoked fish, such as mackerel or trout, although these will give the dish a slightly different flavor profile.
- Spice Level: If you enjoy a little extra heat, add a pinch of chili flakes or a small chopped green chili along with the curry powder. Alternatively, you can adjust the curry powder blend to suit your taste-some versions are milder, while others have a more robust spice kick.
- Rice Prep: For extra fluffy rice, use the absorption method to cook the basmati rice. This allows the rice to cook in just the right amount of water, ensuring it stays separate and light.
- Make-Ahead: Kedgeree can be made a day ahead and reheated gently, making it a great dish for meal prep. Just store it in an airtight container in the fridge and reheat in a pan with a splash of water to revive the flavors.
- Texture Balance: If you prefer more texture in your kedgeree, add a handful of peas or sautéed mushrooms into the mix for an extra bite.
Mary Berry’s Smoked Salmon and Haddock Kedgeree is a perfect example of how classic comfort food can be elevated with simple ingredients and a touch of creativity. This dish offers a harmonious blend of smoky fish, fragrant rice, rich curry, and fresh herbs, making it a satisfying meal for brunch, lunch, or dinner. Its ease of preparation, combined with its elegance, means it can easily transition from a casual family dish to a more refined offering at a dinner party. Whether you’re an experienced home cook or just starting out in the kitchen, this kedgeree recipe is a fantastic way to explore the flavors of British cuisine with a modern flair.
Easy Recipe Variations For Mary Berry’s Smoked Salmon And Haddock Kedgeree
Mary Berry’s Smoked Salmon and Haddock Kedgeree is a beautifully balanced dish, combining the richness of smoked fish with aromatic spices, rice, and hard-boiled eggs. Its versatility lends itself to a variety of delicious variations. Here are a few creative twists you can try:
1. Vegetarian Kedgeree
For a vegetarian version of this dish, you can swap the fish for hearty vegetables like roasted cauliflower, sweet potato, or even chickpeas. The key is to retain the spices and the texture balance that make kedgeree so comforting. Use vegetable stock instead of fish stock to create a base full of flavor without the fishy undertones. For a smoky effect, a touch of smoked paprika or smoked tofu can add the depth usually provided by smoked salmon and haddock.
2. Add More Herbs
While Mary’s recipe calls for a straightforward combination of parsley and cilantro, you can amp up the flavor by adding other fresh herbs. Try incorporating fresh dill, chives, or even tarragon for an herbal lift. Dill pairs especially well with the smoked fish and can lend a Scandinavian-inspired twist to your kedgeree. The fresh herbs can also be sprinkled over the dish just before serving, adding a burst of color and aroma.
3. Spicy Kedgeree
For those who enjoy a little heat, you can kick things up a notch by adding some chopped fresh chili or a pinch of cayenne pepper. A few cubes of green chili or even a dash of sriracha can complement the rich flavors of the fish, making it a vibrant and bold meal. Just be careful not to overpower the delicate balance of the spices; the heat should enhance, not dominate.
4. Use Quinoa Or Cauliflower Rice
For a healthier, gluten-free twist, you can swap the traditional basmati rice for quinoa or cauliflower rice. Quinoa will add a nutty flavor and a bit more protein to the dish, while cauliflower rice offers a low-carb option with a subtle texture. Either of these alternatives maintains the spirit of kedgeree while catering to dietary preferences.
5. Lemon And Caper Twist
A squeeze of fresh lemon juice and a scattering of capers just before serving can lift the dish to new heights. The bright acidity from the lemon will cut through the richness of the fish and eggs, while the capers add a briny, tangy note that complements the smoked salmon perfectly. This variation is especially wonderful if you like the contrast of salty, sour, and savory flavors.
6. Coconut And Lime Kedgeree
For a tropical flair, try incorporating coconut milk into the rice cooking liquid for a rich, creamy base. This variation gives a smooth, slightly sweet flavor that contrasts with the smokiness of the fish. Lime zest and juice can add freshness, making it a perfect summer variation. Garnish with toasted coconut flakes for an extra touch of elegance and crunch.
By playing around with these variations, you can tailor Mary Berry’s classic dish to suit different tastes, dietary needs, and occasions, all while keeping the essence of kedgeree intact.
Storing Leftovers
Mary Berry’s Smoked Salmon and Haddock Kedgeree is a dish that can be enjoyed for several days, provided it’s stored properly. Here’s how to ensure your leftovers stay fresh and delicious:
Cooling And Storing
Once you’ve enjoyed your meal, make sure to cool the leftover kedgeree quickly. The best way to do this is to spread the rice and fish out on a large baking sheet or tray, allowing it to cool down faster. This step helps prevent bacterial growth, which can happen when food sits at room temperature for too long.
After the kedgeree has cooled to room temperature (within two hours of cooking), transfer it to an airtight container. Store it in the fridge for up to 2-3 days. Ensure the lid is tightly sealed to keep out moisture and odors from other foods.
Freezing Leftovers
While you can freeze kedgeree, it’s important to note that the texture of rice and fish might not be as good once defrosted. However, if you have a surplus of leftovers and don’t want them to go to waste, freezing is an option. Allow the kedgeree to cool completely before placing it in a freezer-safe container or freezer bag. The dish should stay fresh for up to 1-2 months in the freezer.
When you’re ready to enjoy it again, defrost the kedgeree in the fridge overnight. Reheat it thoroughly in the microwave or on the stovetop, ensuring that it reaches a high enough temperature (at least 75°C or 165°F) to kill any bacteria that may have developed during storage.
Reheating Tips
Reheating kedgeree can be tricky, as the rice can dry out or become mushy if not done properly. A good tip is to add a splash of water or stock while reheating, especially if you’re using the stovetop. This will help rehydrate the rice and make it fluffy again. Stir gently to avoid breaking up the delicate pieces of fish.
If reheating in the microwave, cover the container loosely with a microwave-safe lid or paper towel to trap some moisture, then heat in short intervals, stirring in between, to ensure even heating.
What To Eat With Mary Berry’s Smoked Salmon And Haddock Kedgeree?
Mary Berry’s Smoked Salmon and Haddock Kedgeree is a hearty dish on its own, but you can elevate your meal by pairing it with complementary sides or accompaniments. Here are a few ideas to enhance the dining experience:
1. Crisp Salad
A light, crisp salad is an excellent accompaniment to balance out the richness of the kedgeree. Try a simple green salad with mixed leaves, cucumber, and a tangy vinaigrette. The freshness and acidity from the dressing will cut through the richness of the fish and rice, offering a refreshing contrast. For a Mediterranean flair, add some cherry tomatoes, Kalamata olives, and a sprinkle of feta cheese.
2. Steamed Vegetables
Steamed vegetables, such as broccoli, asparagus, or green beans, work beautifully with kedgeree. Their tender-crisp texture and natural sweetness complement the smoky flavors of the fish. For extra flavor, you could drizzle the veggies with a little olive oil and lemon juice or sprinkle them with sea salt and black pepper before serving.
3. Crusty Bread
A good loaf of crusty bread is perfect for sopping up any remaining kedgeree sauce. If you enjoy a bit of texture, serve your dish alongside a slice of sourdough or a warm baguette. This can also help balance the dish if you find the kedgeree too rich on its own.
4. Pickled Vegetables
If you love tangy and pickled flavors, try serving the kedgeree with a small side of pickled vegetables. Pickled onions, gherkins, or even pickled beets can provide a vibrant, vinegary contrast that works well with the smoky fish.
5. Soft-Boiled Eggs
Although kedgeree traditionally includes hard-boiled eggs, you can mix things up by serving it with soft-boiled eggs instead. The runny yolk adds a creamy texture that complements the rice and fish, making the dish even more indulgent.
6. Roasted Tomatoes
Roasted cherry tomatoes or grilled tomatoes can bring a touch of sweetness to the meal. Their juicy and slightly charred flavor works well with the smoky fish and adds a touch of acidity to balance the richness.
Conclusion
Mary Berry’s Smoked Salmon and Haddock Kedgeree is a dish that beautifully combines the flavors of smoked fish, aromatic spices, and creamy eggs, creating a meal that feels both indulgent and comforting. Its versatility allows for endless variations, whether you’re looking to accommodate dietary preferences, introduce new flavors, or elevate the dish for a special occasion. The key is to play with textures, herbs, and spices while maintaining the balance that makes kedgeree so iconic.
Whether you’re storing leftovers for another meal, pairing it with a fresh salad or crusty bread, or experimenting with different flavor combinations, this dish remains a timeless classic that adapts to your tastes. So go ahead-get creative with it, and enjoy the process of making this beloved dish your own!
FAQs
What Is Mary Berry’s Smoked Salmon And Haddock Kedgeree Recipe?
Mary Berry’s smoked salmon and haddock kedgeree is a flavorful and comforting British dish. It combines smoked salmon and haddock with rice, boiled eggs, curry powder, and fresh herbs. This dish is a modern twist on the traditional kedgeree, which was originally a colonial British dish influenced by Indian cuisine. The recipe is known for its balanced flavors, with the richness of the fish complemented by the mild spiciness of the curry powder and the freshness of parsley.
Can I Substitute The Haddock With Another Type Of Fish In Mary Berry’s Kedgeree Recipe?
Yes, you can substitute haddock with other white fish like cod, pollock, or even trout, although it may slightly alter the flavor. Each fish has its own unique taste and texture, but they all work well in kedgeree. If you prefer a richer fish, you could also try using smoked mackerel, but keep in mind that this will change the overall flavor profile of the dish.
How Do I Prepare The Rice For Mary Berry’s Smoked Salmon And Haddock Kedgeree?
In Mary Berry’s recipe, the rice is typically boiled or steamed until tender. It’s important to use long-grain white rice for the best texture, as it tends to be light and fluffy. After cooking the rice, you can allow it to cool slightly before mixing it with the fish and other ingredients. If you want to elevate the flavor, you can cook the rice with a bit of stock or add a pinch of salt while boiling. This ensures the rice absorbs extra flavor, making the kedgeree more aromatic and delicious.
