Smoked Haddock Kedgeree from Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes by Gary Maclean
Kedgeree is one of those dishes that has been claimed by the Scots. It first appeared in a Scottish cookbook in the 18th century. It’s the combination of smoked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 eggs
- 1 bay leaf
- Small bunch flat parsley, shredded
- 25 ml (1 fl oz) vegetable oil
- Few sprigs dill, shredded
- Small bunch coriander, shredded
- Salt and pepper, for seasoning
- 750 ml (3 cups) vegetable stock (a good quality stock cube would work for this)
- 2 banana shallots, finely chopped
- 400 g (14 oz) un-dyed smoked haddock
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 250 g (9 oz) basmati rice
- 2 teaspoons curry powder
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