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Mixed Smoked Fish Kedgeree with a Creme Fraiche and Parsley Sauce

The combination of smoked haddock, kippers and smoked salmon makes for a fuller-flavoured kedgeree and, because the classic version can sometimes be a bit dry, the addition of the creamy sauce really does make this one very special.


This recipe is taken from The Delia Collection: Fish. It has also appeared in Sainsbury’s Magazine (Dairy Collection).


Start off by boiling the eggs: the best way to achieve slightly creamy yolks is to place the eggs in cold water, bring them up to the boil, then boil them for 6 minutes. After that, cool them under cold running water.

Next, place the milk in a saucepan with the bay leaf and some freshly milled black pepper (don't put any salt in it as the fish is already quite salty), add the haddock and poach it for 2-3 minutes after it comes up to simmering point. Then add the kipper fillets and smoked salmon and simmer for a further minute. 

Now remove the bay leaf and then drain off the poaching milk – use the lid on the saucepan to enable you to strain it off through a small gap into a measuring jug. Then remove the skin from the fish and divide the flesh into largish chunks.

Place these in a dish, together with the peeled and halved or quartered eggs, cover with foil and keep everything warm in a low oven or a warming drawer. It's a good idea to pop the serving dishes in to warm as well at this stage.

Next, place the rice into a shallow pan with a lid. Reserve 10 fl oz (275 ml) of the poaching milk for the sauce, then make the rest up to 16 fl oz (450 ml) with boiling water. 

Pour this on to the rice, add some salt, bring it up to simmering point and cook for 15 minutes exactly with the lid on.

While that is happening, make the sauce by melting the butter in a small saucepan, then stir in the flour with a wooden spoon till you have a smooth paste. After that, add the reserved milk a little at a time, still stirring, until you have a smooth, thickened sauce.

Let it cook very gently for 2 minutes before stirring in the crème fraîche and parsley, then taste to check the seasoning. 

Now it's an assembly job. First place the cooked rice in a serving dish, followed by the smoked fish and eggs and finally pour some of the sauce over – take the rest in a jug to the table to allow people to help themselves.

Menu suggestion: For a light lunch serve with buttered baby spinach.


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