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Fresh Haddock Kedgeree with Dill and Crème Fraîche
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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.
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.
Typical values per serving:
This recipe was first published in March 2000.