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    Fresh Haddock Kedgeree with Dill and Crème Fraîche

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    Fresh Haddock Kedgeree with Dill and Crème Fraîche

    Try this version of the traditional breakfast dish from the days of the Raj. It is also perfect for brunch, lunch or for supper. You could add other seafood, such as kippers, lightly smoked salmon fillet, scallops or mussels. Serve with triangles of toast.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes


    • 200g Waitrose Basmati Rice
    • 450g Waitrose Haddock Fillets
    • 50g butter
    • 1 red onion, sliced
    • 2 tsp curry powder
    • 200ml tub Waitrose Crème Fraîche
    • 2 tbsp freshly chopped dill
    • 3 Waitrose Large Free Range Eggs, soft boiled for 4 minutes


    1. Cook the rice, following the instructions on the pack. Drain and keep warm.
    2. Poach the fish in a little water for 4-6 minutes until it flakes easily. Remove the skin and any bones and break into large pieces, then return it to the cooking liquid.
    3. Melt the butter in a large frying pan and cook the onion until softened, then stir in the curry powder and cook for 2-3 minutes.
    4. Stir in the rice, drained fish and 2tbsp of the cooking liquid.
    5. Cook for 2-3 minutes then mix together the crème fraîche and dill and stir half into the rice mixture. Season well with black pepper.
    6. Shell the eggs and cut into quarters.
    7. Place the rice mixture into a large serving dish and place the eggs on top. Garnish with small sprigs of dill and serve immediately with the remaining sauce

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    Cook's tips

    This recipe is not suitable for the young, pregnant women, the elderly or those whose immune systems are weak.


    To make haddock rösti cakes with poached eggs, boil 2 peeled medium sized potatoes, for 10 minutes, drain and allow to cool, then grate. Mix with 300g cooked flaked haddock, 25g grated cheese and 3tbsp freshly chopped parsley. Shape into cakes then fry for 5 minutes each side, until golden. Serve topped with a poached egg.


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