Classic Smoked Haddock Kedgeree
|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|
|Cayenne pepper||1⁄4 Teaspoon|
|Single cream||2 Tablespoon|
|Parsley||1 Tablespoon, chopped|
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.