Smoked Haddock “Kedgeree” Coulibiac

Smoked Haddock “Kedgeree” Coulibiac

With curry spices, Basmati & Wild rice, spinach, egg and puff pastry

Thanks to Tilda for sending us this recipe.



  • 200 g Tilda Basmati & Wild Rice other uncooked
  • 1 Onion finely chopped
  • 2 clove Garlic other Crushed
  • 200 g chestnut mushrooms minced
  • 1 tbsp Coriander chopped
  • 6 Hard Boiled Eggs sliced
  • 2 smoked haddock other pin-boned & skinned
  • 4 Pancakes
  • 2 eggs
  • 1 Sheetpuff Pastry
  • 10 g curry spices, cumin, coriander, turmeric, garam masala


  1. Boil the Tilda Basmati & Wild Rice in 1 litre of water with the curry spices until cooked, then drain and allow to cool.
  2. Fry the onions, garlic and mushrooms until dry, then mix into the rice. Finally, mix in the spinach, coriander and one of the eggs, and season.
  3. Lay the two sides of smoked haddock on a flat surface. Lay slices of the remaining hard-boiled eggs over fish, and then a layer of the rice mixture. Sandwich the two halves together, brush the pancakes with beaten egg then roll tightly around the fish. Roll in cling film to form a sausage shape and allow to set in the fridge overnight.
  4. Remove the cling film and seal the haddock in puff pastry, then egg wash 3 times with egg yolk only (this will allow for a golden glaze).
  5. Cook at 175˚C for approximately 30 minutes.
  6. Serve with watercress salad and cucumber & mint raita.
Prep Time30 mins
Cook Time30 mins

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