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Classic Smoked Haddock Kedgeree

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Ingredients
  Butter 4 Ounce (125 Gram)
  Cooked smoked haddock 10 Ounce, skinned, boned and flaked (275 Gram)
  Long grain rice 10 Ounce, cooked (275 Gram)
  Eggs 2 , hard-boiled and finely chopped
  Black pepper To Taste
  Salt To Taste
  Cayenne pepper 1⁄4 Teaspoon
  Single cream 2 Tablespoon
  Parsley 1 Tablespoon, chopped
Directions

Melt 75 g/3 oz of the butter in a frying pan.
Add the fish, rice, eggs, salt and pepper to taste and the cayenne.
Stir in the cream.
Heat through gently without boiling, then pile onto a warmed serving dish.
Cut the remaining butter into small pieces and dot over the top.
Sprinkle with parsley and serve immediately, accompanied by crisp, buttered toast.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Ingredient: 
Fish

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