Smoked Haddock Kedgeree Yum Smoked Haddock Kedgeree Print recipe Print with main photo Print text only Serves 4 Prep time 5 minutes Cook time 30 minutes Total time 35 minutes Region British By author Fish is the Dish A lightly spiced Kedgeree made with sustainable smoked haddock for a weekend brunch, breakfast or light supper. Ingredients 450g smoked haddock 25g butter 1 onion 2 green cardamom pods, split in half 1/4 teaspoon tumeric 1 cinnamon stick 350g Basmati rice 600ml vegetable stock (I used Marigold Swiss Bouillon) 2 hard boiled eggs (to garnish) Directions Step 1 Pre-heat Oven to 200C/400F. Step 2 Wrap the smoked haddock in foil and bung it the oven on a baking tray for 8 minutes. (Check it's done by seeing if it flakes easily with a fork) Step 3 Chop the onion and fry for 3 minutes in the melted butter, then add the spices, including the split cardamom pods and cook for a further 3 minutes. Step 4 Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes. Step 5 Stir in your flaked smoked haddock and cook for another 5-8 minutes. Step 6 Divide amongst plates with a half a hard boiled egg on top of each to garnish.