Salmon Kedgeree Recipe

Suitable for: cooked and flaked salmon, trout, pickerel, catfish, or other leftover, unbreaded cooked fish. A particularly luxurious version could be made with flaked crab—lucky leftovers!)

This originated as a British Victorian Colonial dish and is classically made with smoked haddock.  The seasonings with which you cooked your fish will contribute their own nuances to this quick dish, once part of a good English breakfast. Yes, breakfast. No, in answer to the eternal question, there aren’t any bones in this!

Serves 6


Large skillet
Wooden spoon
Serving platter or flat-bottomed casserole 


3 Tbsp. butter, or half-butter/half oil
1 small onion, peeled and chopped
3 cups cooked rice
3 hard-boiled eggs
2-3 cups flaked cooked fish
Handful chopped flat-leaf parsley or cilantro
1-2 tsp. mild curry powder
Optional: Add 2-3 Tbsp. milk if dish seems very dry Smoked paprika, dusted on finished dish, suggests its original smokiness

Melt butter/oil over low heat in skillet. Cook onion till translucent. Keeping heat low (you are merely heating pre-cooked ingredients) add ingredients in order, stirring to blend and warm. Add liquid if dish seems dry. 

Mound on serving dish, dust with smoked paprika.