Kedegree Bruschetta

Bruchetta comes from the Latin verb bruisicare (to burn), traditionally an antipasto, bread was simply charred with olive oil and rubbed in a garlic and eaten by people in hard times. This for me takes me back to balmy summer evenings in Tuscany as a child watching my mum griddle sliced sourdough on the BBQ and the incredible smells of torn basil, sweet tomatoes and garlic to compliment. This is still for us the ultimate bruchetta, fresh and juicy and a little picante. These delicious open style sandwiches have now been transformed into countless dishes, recipes that are forever changing. On the majority of shoots we work on we have a bruschetta of the day. We also enforced this tradition daily at our pop up in Queen's Park- for both breakfast, brunch and lunch. These were the moreish little things that people grab first (including the models!), griddled sourdough with vibrant/ delicious toppings, packed with flavor and ingredients that feel exciting and maybe even a little luxy- spicy crab with plenty of lemon and herbs, burrata, chorizo with grilled artichoke hearts. One of our favorite delis in London to get good Italian produce is Giacobazzi, located in South End Green. We highly recommend a visit there to inspire your Italian flare. This bruchetta was invented one weekend when we were in Scotland, trying out fishing for the first time and staying at a friends house with a smokehouse. In the most idyllic fashion, we made this outside in the early morning, having no rice we converted it into a bruchetta, giving the traditional kedegree a tarty makeover. It’s a prime example of why bruschettas are so successful-displaying it all, they show off and make an aesthetically pleasing impact. You can really pile it up and get creative. This recipe has the perfect amount of freshness mixed with the comforting warmth and decadence of the poached egg.


    Serves 2

    475g Smoked haddock, Smoked kippers, and “hot smoked” Salmon (if you can’t find the hot smoked salmon just use haddock and kippers)

    2 Bay leaves

    1 Leek finely sliced

    2 Shallots diced

    Half a fennel sliced finely lengthways

    2 Garlic cloves, thinly sliced

    1 tsp Cayenne pepper

    1 tbl Mustard

    Whole lemon zest (half the lemon for juice)

    Dollop of  Crème fraice

    2 tbs chopped tarragon, dill and parsley

    Handful of wilted spinach

    2 free range eggs

    2 slices of sourdough bread



1.Poach kippers and haddock in 500mls of water or milk with the bay for 5 mins, take off the heat and leave to the side. 2. Sauté shallots, leeks and fennel on a low heat until soft and translucent- then add the garlic. After softened and caramelized add the cayenne pepper, lemon zest and juice, mustard, crème fraise and your finely chopped herbs. 3. Flake your fish into the pot with some of the reserved milk from the poaching. 4. Griddle your sourdough on a high heat, making sure to get the charred lines. Drizzle in olive oil. 5. Dollop your spinach, followed by the warm kedegree mix, then your perfectly cooked poach egg (or soft boiled and peeled) and then some added pretty added leaves from the dill with cracked pepper and sea salt.