Smoked Fish Kedgeree
|Fish||1 Pound, cold (smoked haddock is generally preferred)|
Boil and dry the rice.
Divide the fish into small flakes.
Cut the whites of the eggs into slices and sieve the yolks.
Melt the butter in a saucepan, add to it the fish, rice, egg whites, salt, pepper and cayenne and stir until hot.
Turn the mixture on to a hot dish.
Press into the shape of a pyramid with a fork, decorate with egg yolk and serve as hot as possible.