Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish and any variety of white fish.
Delia's recipe for Smoked Salmon and Dill Tart will serve 6 as a starter or 4 as a main course
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