SMOKED HADDOCK KEDGEREE

By Anonymous -

175 g long-grain rice


450 g smoked haddock fillets

2 hard-boiled eggs, shelled

75 butter or margarine

cayenne pepper

chopped fresh parsley, to garnish


  1. Cook the rice in a saucepan of fast-boiling salted water until tender. Drain well and rinse under cold water.

  2. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10-15 minutes, until tender. Drain, skin and flake the fish, discarding the bones.

  3. Chop the egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish, chopped egg, salt and cayenne pepper and stir over a moderate heat for about 5 minutes, until hot. Pile on to a warmed serving dish and garnish with parsley and the sliced egg.
    Serves 4


SMOKED HADDOCK KEDGEREE

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