Jersey Royal Potato & Smoked Mackerel Kedgeree

A comforting and flavourful kedgeree featuring the creamy sweetness of Jersey Royal potatoes and the rich smokiness of mackerel, enhanced by fresh, local ingredients. Perfect for a satisfying breakfast or brunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.55/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Small to medium size, scrubbed clean)

£2.75

300gSmoked mackerel fillets(Skin on or off, your preference. Check for bones and remove)

£3.50

200gBasmati rice(Long grain)

£0.40

4Eggs(Free-range)

£1.20

100mlJersey milk(Full-fat)

£0.25

30gJersey butter(Unsalted)

£0.50

1Onion(Finely chopped)

£0.30

2tbspFresh parsley(Chopped, plus extra for garnish)

£0.40

1tbspFresh chives(Chopped, for garnish)

£0.35

0.5Lemon(Juice of)

£0.30

1tspCurry powder(Mild or medium, to taste)

£0.10

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.10

Total Cost

£10.20

£2.55 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Cook until tender, about 15-20 minutes. Drain and set aside to cool slightly. Once cool enough to handle, halve or quarter the potatoes, depending on their size.
2.
Meanwhile, cook the basmati rice according to package directions. Drain well and set aside.
3.
While the potatoes and rice are cooking, gently poach the eggs. Bring a medium saucepan of water to a gentle simmer, add a splash of vinegar (optional), and carefully crack each egg into the simmering water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
4.
In the same saucepan used for the potatoes, melt the Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5.
Add the curry powder to the onions and cook for another minute, stirring constantly, until fragrant.
6.
Flake the smoked mackerel into the saucepan, removing any bones as you go.
7.
Add the cooked rice and potatoes to the saucepan and stir gently to combine all the ingredients. Season with salt and pepper to taste.
8.
Stir in the Jersey milk and chopped parsley. Heat gently until warmed through, being careful not to overcook the mackerel.
9.
Squeeze the lemon juice over the kedgeree.
10.
Divide the kedgeree between four serving dishes. Top each portion with a poached egg and garnish with fresh chives and extra parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (305g)

635 kcal / 2657 kJ

Carbs

44g

17% of RDA

Fat

34g

49% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavour, use smoked haddock instead of mackerel.

Add other seasonal vegetables like peas or asparagus for extra nutrition and flavour.

You can prepare the potatoes and rice ahead of time and store them in the refrigerator until ready to use.

If you don't want to poach the eggs, you can fry or boil them instead.

Cooking Equipment

Large saucepan

Medium saucepan

Colander

Serving dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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