SMOKED HADDOCK KEDGEREE
Shopping list
1 kilo Smoked Haddock filletsLong Grain Rice
4 Eggs
Butter
Chopped Parsley
Method
Place the smoked haddock in to a tray and cover with just enough cold water for it to poach in.
Cook in a moderate oven for about 10 minutes, until the fish starts to separate when lightly pressed with a finger.
Remove the fish, place the cooking liquid in a sauce pan and cook the rice in it, topping up with water as necessary, taking care not to over cook the rice.
While the rice is cooking flake the fish from its skin, removing any bones.
Drain the rice, rinse and allow to cool whilst a non stick frying pan or wok is heated.
Melt some butter in the pan and stir in the rice, allow to warm through, turning regularly to avoid it sticking to the pan.
Add the flaked smoked haddock and stir gently.
When the mixture is hot and mixed together but not broken up add the hard boiled eggs roughly chopped.
Serving suggestion
Serve topped with a little butter or cream and chopped parsley and a cup of Earl Grey tea.
