Smoked haddock kedgeree from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 102) by Gary Maclean

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Notes about this recipe

  • rmardel on March 09, 2025

    Delicious! I'm glad I tried this but it doesn't work for me as a breakfast dish, even though that is traditional. I didn't think the eggs added anything much, nor really the herbs. I wanted something that played off the smokiness of the dish more. I would absolutely serve this as a side dish however. Updated to add that it is obviously not traditional but I love this cooked and served in the style of congee with an egg, and possibly crumbled seaweed gim, which offsets the smokiness of the haddock perfectly.

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