Smoked Mackerel Kedgeree - Fish, Feed our Future

I do love smoked mackerel.  It's such versatile fish, you can eat it cold with salad, whizz it up with creme fraiche to make a Mackerel Pate  or serve on toast in a Mackerel Sun Dried Tomato and Cheese Toast or add it to all sorts of different dishes.

I also have a soft spot for kedgeree, my mum used to make it with leftover rice and cooked smoked haddock. The whole lot was re-fried in butter and was so luscious and fun with the added sweetness of peas and topped with hard boiled eggs.

My recipe does include a little curry flavouring it takes about 20 minutes to make and was a perfect Friday night supper.

Smoked Mackerel Kedgeree
Serves 2-3

1 tbsp oil
2 cloves garlic, finely chopped
1 onion, chopped
1 cup/195g basmati rice
2 tsp of korma paste
2 cups of stock or water
2 small smoked mackerel approx 200g (I used peppered mackerel as we love pepper)
50g frozen peas
small bunch of parsley
2 hard boiled eggs
salt to taste

1. Heat the oil in a large pan, add the garlic and onion and cook until soft.
2. Add the rice and stir around till covered in oil, add the korma paste and cook for a minute.
3. Add the stock or water and simmer until the rice is soft and all the liquid has been absorbed, about 10 minutes, add the peas.
4. Flake the smoked mackerel and add to the cooked rice, season to taste.
5. Finish by adding the chopped parsley and quartered hard boiled eggs.


I'm entering this for Credit Crunch Munch, the thrifty blog challenge run by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, this month the challenge is being hosted at A New Addition.   I feel that this dish qualifies because smoked mackerel is really good value as well as being really good for you,  read about the health benefits of oily fish at Fish is the Dish.

Labels: Credit Crunch Munch, eggs, fish, Fish is the Dish, Kedgeree, Omega 3, rice, smoked mackerel, supper

posted by Janice @ 20:47 2 Comments

Smoked Mackerel Kedgeree for Best of British

The 'Best of British Challenge' is currently being hosted at Choclette's Chocolate Log Blog. The idea is that each month for six months, a county or region around the UK will be selected and bloggers will post their interpretation of a recipe or dish from that region.   This month the challenge is to showcase something that embodies Cornish food. I have chosen to feature 'Smoked Mackerel'.  Mackerel is a fish I associate strongly with Cornwall and I although I am not so keen on  fresh mackerel (although my husband loves it), I do like smoked mackerel and love that it is very versatile.

 I couldn't actually get Cornish smoked mackerel, the mackerel available locally is sourced off the west coast of Scotland and out into the north west atlantic, however, I'm sure that same shoal might have passed the Lizard and been caught off the Cornish Coast - we will never know!



There are prizes up for grabs with this challenge. This challenge is being sponsored by New World Appliances, one of only a few British manufactures of kitchen appliances. Each month an entrant will be picked at random and will win a £50 Amazon voucher. At the end of 6 months all entries will be judged and the best will be awarded a £300 Amazon voucher, if you'd like to take part in the Cornish part of this challenge get over to the Chocolate Log Blog for full details, you have until 15th June and then you need to come back to me for the Scottish leg of the challenge!  It's just like the Olympic Torch relay - errr, well maybe not quite!

So to my recipes for the challenge:

Smoked Mackerel Kedgeree (serves 4-6)

1 onion, finely chopped
1 tsp curry paste (I used Patak's Garam Masala paste)
300g long grain rice
handful of coriander stalks, finely chopped
handful of coriander leaves, roughly chopped
1/4 pint dry cider or white wine
1 pint vegetable stock
cup of frozen peas
4 small smoked mackerel fillets, skinned and flaked
3 eggs, hard boiled
2 spring onions, finely chopped
3 tbsp caramelised onion chutney
3 tbsp Greek yogurt/soured cream/half fat creme fraiche (whichever you prefer)
3 hard-boiled eggs shelled and quartered.


1. Put a tbsp of olive oil in a large saute pan or large pot (I used my Le Creuset casserole), add the onion and cook until softened.  Add the curry paste and stir to coat the onions.
 2. Add the rice and coriander stems and stir until coated in oil and curry paste.
3. Add the wine or cider, then gradually add the stock stirring until all the stock has been absorbed and the rice is just soft but still holding it's shape.



4. Add the mackerel and peas, put the heat off, stir and put on a lid.  Leave for 10 mintues or so.
5. Serve the kedgeree, sprinkled with the spring onions, add a spoonful of yogurt or cream and a spoonful of sweet chutney, top with the quartered hard-boiled eggs and sprinkle with chopped coriander leaves.

I made this quantity for three people and there is enough left over to have cold with salad for lunch tomorrow.  It's a simple and tasty dish which I would thoroughly recommend.

Labels: Amazon Voucher, Best of British, challenge, Chocolate Log Blog, Cornish, Cornwall, curry paste, eggs, Kedgeree, New World Appliances, rice, smoked mackerel, win

posted by Janice @ 20:22 10 Comments