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Smoked Mackerel, Cardamom and Spinach Kedgeree
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The eggs required for this dish need to be what the French call mollet: hard enough to peel but with a soft, oozing yolk. In order to achieve this you must not harshly boil the eggs but gently simmer them, then turn off the heat and leave them in the water for a while. This ensures the whites stay lovely and creamy.
Smoked fish is a consistently excellent partner with oaky, barrel-fermented whites. The oak and smoke combine to enhance the flavour of the dish.
Typical values per serving:
This recipe was first published in April 2006.