KEDGEREE BRUSCHETTE

Method

Serves 2-3

  1. Poach the haddock, kippers and salmon (if using) in the water or milk with the bay leaves for 5 minutes, take off the heat and leave to one side.
  2. Sauté the shallots, leek and fennel on a low heat until soft and translucent, then add the garlic. After the mixture has softened and caramelised, add the cayenne pepper, lemon zest and juice, mustard, crème fraîche and the finely chopped herbs.
  3. Flake the fish into a pot with some of the reserved milk from the poaching.
  4. Griddle the sourdough on a high heat, making sure to get the charred lines (if you don’t have a griddle pan, then a toaster will do nicely). Drizzle some olive oil over the slices.
  5. Dollop half the spinach on each slice, followed by half the warm kedgeree mixture and an egg, then add some pretty leaves from the dill with cracked pepper and sea salt.

Shopping List

  • 475g smoked haddock, smoked kippers and hot smoked salmon (if you can’t find hot smoked salmon, just use haddock and kippers)
  • 500ml water or milk
  • 2 bay leaves
  • 2 shallots, diced
  • 1 leek, finely sliced
  • half a fennel, finely sliced lengthways
  • 2 garlic cloves, thinly sliced
  • 1 tsp cayenne pepper
  • zest of 1 lemon and juice of ½ lemon
  • 1 tbsp mustard
  • dollop of crème fraîche
  • 2 tbsp finely chopped tarragon, dill and parsley
  • 2 slices of sourdough bread
  • olive oil
  • handful of wilted spinach
  • 2 free-range eggs (poached or soft-boiled and peeled)