Smoked Recipes

White’s Kipper Kedgeree


2 Smoked Kippers

450 Mls Boiling Water

25 Grams Butter

1 Onion ( finely chopped )

1 Tsp Curry Powder

225 Grams Basmati Rice

110 Mls Double Cream

1/2 Lemon ( juice only )

3 Eggs Hard Boiled ( peeled and roughly chopped )

3 Tbsp Fresh Parsley

Salt & Pepper

White’s Kipper Kedgeree

Place Kippers into a deep dish, pour over boiling water, leave kippers in water for about 5 minutes. Then remove and set aside reserving the soaking liquid.

Carefully remove meat from the fish taking care to remove all the bones.

Place meat into a bowl and set aside.

Meanwhile melt butter in frying pan with a lid, once butter is melted add onions and fry for 3 – 4 minutes until softened.

Add curry powder cook for a further minute.

Add rice stir then add reserved liquid heat to a gental simmer then cover, cook for about 12 – 15 minutes until all the liquid has been absorbed.

Stir in cream and lemon juice,

Season to taste.

Then add chopped eggs, parsley and Kipper meat

Stir gently then serve with lemon wedges.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.