Kedgeree with Smoked Haddock
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✨ Adapt This Recipe
Available allergen-free substitutions:
egg-free protein
Use 100 g extra smoked haddock
dairy-free alternative
Use the same quantity where practical
dairy-free alternative
Use the same quantity where practical
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Kedgeree became popular in Victorian Britain as a breakfast dish for households that enjoyed savoury morning meals.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
-
✦ Allergen-free alternatives
-
Extra Flaked Fish
— egg-free protein
Use 100 g extra smoked haddock
-
Extra Flaked Fish
— egg-free protein
-
✦ Allergen-free alternatives
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
Use the same quantity where practical
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
-
✦ Allergen-free alternatives
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
Use the same quantity where practical
-
Oat Milk Or Dairy-Free Spread
— dairy-free alternative
Cook the rice until fluffy and set aside.
Poach the smoked haddock in milk until just cooked, then flake it.
Soften the onion in butter and stir in curry powder.
Fold in rice, haddock, parsley, and chopped boiled egg.
Serve warm with lemon if desired.
Nutritional values are per serving and approximate. Not medical advice.