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.