The delightful Indian word “kedgeree” refers to an appetizing mashup—in this case, rice and fish—that is best seasoned with curry powder. Victorians who had lived in India and brought it back with them were its champions (though some Scots would have you believe that they exported the notion to India, where the English realized how tasty it was and brought it back with them). You have an exciting date coming up if you haven’t tried it. These are the leftovers from making our steaks, loin and fillet. But now that we’ve skinned and boned them, they’re completely edible and prepared for rolling. Additionally, if you enjoy preparing kedgerees, you might want to try our recipe for smoked haddock eggs.
Smoked Fish
smoked haddock misshapes
- Great for kedgeree but also excellent for a risotto with fresh veg, asparagus, peas, broad beans, leeks, whatever you like. Lovely quality, perfectly smoked fish. A favourite for us.”
- We use this for a fish pie. Poach fish, make a cheese sauce, add frozen peas and if you like some prawns. Mix and put in a pie dish and into fridge. Top with mashed potato dot some butter and bake till brown. I get 4 meals out of this,”