Easy Kedgeree With Rockfish Kedgeree Butter

Prep: 10 mins - Cooking: 15 mins

Serves: 2

The easiest ever kedgeree recipe is here. Using the amazing Rockfish kedgeree butter and our smoked haddock fillets, you can make this delicious dish in a jiffy.

Kedgeree Butter

Kedgeree Recipe

Easy Kedgeree Recipe


  1. 200ml whole milk
  2. 230/250g Alfred Enderby Smoked Haddock Portion
  3. 2 heaped tbsp of Kedgeree Butter
  4. 1 bag of easy cooking (boil in the bag) long grain rice
  5. 2 eggs, medium to hard boiled, shelled & cut into quarters
  6. 2 tbsp fresh parsley, finely chopped
How to cook Haddock Kedgeree with Alfred Enderby Grimsby Smoked Haddock

How To Cook

  1. Bring the milk and 50ml of water to a gentle simmer in a deep saucepan. Add the haddock skin side down. Cook for 5 minutes until opaque. Remove from the pan and leave to one side.
  2. Boil the rice following the packet cooking instructions.
  3. Whilst the rice is piping hot add the Kedgree Butter and mix well, the heat from the rice will melt the butter giving the rice a bright yellow colour.
  4. Fold through one of the eggs and flake in the haddock to the rice mixture. Lay the remaining 4 egg quarters over the kedgeree, season to taste and sprinkle over fresh parsley to serve.


“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White