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Smoked Haddock with Rice (Kedgeree - England)


This was originally an Indian dish that the English adopted. It can be served for brunch or supper.


  • 4 hardboiled eggs
  • 2 cups water
  • 1 cup uncooked regular rice
  • 1 teaspoon salt
  • 1 pound smoked haddock or cod
  • 1 large onion, chopped
  • 1/4 cup butter or margarine
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red pepper
  • Minced parsley


  1. Separate egg yolks from whites.
  2. Press yolks through sieve; chop whites.
  3. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
  4. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
  5. Cover fish with cold water. Heat to boiling; reduce heat. Cover and simmer for 10 minutes; drain.
  6. Break fish into large flakes with fork, removing any bones and skin. Keep warm.
  7. Cook and stir onion in butter in 10-inch skillet until tender.
  8. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently.
  9. Serve on heated platter; sprinkle with egg yolk and parsley.

Yield: 8 servings


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