Kipper Kedgeree


Smiths Smokery Market stall at West Bridgford Farmers Market this weekend  Smiths a family-run business  first started catching eels on the East Coast of England over thirty years ago. For many years their eels were sold live to Billingsgate Market in London or sent by lorry to Holland. About ten years ago we began smoking eels and selling them locally on farmers markets. and are thought to be the are the only company in the UK catching and smoking eels from a sustainable resource.

In the last three to four years they  have begun selling fresh boiled american signal crayfish that are caught as a by catch when fishing for eels .

The other fish they smoke are fresh from their weekly visit to Grimsby fish market . Seeing the stall reminded me I have had a packet of kippers have been languishing at the bottom of the freezer . Kippers as smoked herring are sustainable and taste delicious. Just one tiny problem actually hundred of tiny bones.

I decided to make a kedgeree,  I have made it before with smoked mackerel  , it’s a really nice breakfast or evening meal.


Smoked Mackerel Kedgeree
Serves 2
200g of basmati rice
2 eggs
1 tsp of butter
1 tbsp of garam masala
1 tsp of tumeric
1/2 tsp coriander seeds
2 spring onions roughly chopped
2 kippers
1 large onion finely sliced
1 green chilli (optional)
2 handfuls of frozen peas
Half a fresh lemon

Fresh coriander

  1. Pour 1 pint of boiling water over the kipper fillets in a large roasting dish, leave for 10 minutes
  2. Flake the kipper flesh from the bones and skin
  3. Cook the rice in the kipper soaking liquid
  4. Hard boil the eggs for 5 minutes, place in a bowl of cold water
  5. Fry the onions in the butter til softened
  6. Add garam masala , tumeric , coriander seeds and cook until fragrant
  7. Add the rice stir well to coat in the spices.
  8. Flake in the flaked kipper, peas & green chilli. Stir until the peas are cooked
  9. Spoon the kedgeree into bowls and top with quartered boiled eggs, fresh coriander and a squeeze of lemon.

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