|Smoked haddock||1 Pound (450 Grams)|
|Butter/Margarine||2 Ounce (50 Grams)|
|Cooked long grain rice||12 Ounce (350 Grams)|
|Milk/Single cream||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon (For Garnish)|
|Egg||1 , sliced (For Garnish)|
While this is an excellent way of using left over cooked smoked haddock or other fish, it is such a satisfying dish that it is worthwhile cooking the haddock specially.
The fillet is better than a whole fish in this particular case.
Poach the haddock in a little water for 10 minutes, drain and break the fish into large flakes.
Meanwhile, hard boil the eggs, shell, slice half an egg for garnish and chop the remaining whites and yolks separately.
Heat the butter or margarine in a large pan, add the fish and the cooked rice and just enough milk or cream to moisten.
Heat gently, stirring carefully, so the flakes of fish are not broken.
Add the chopped egg whites to the mixture and season to taste.
Spoon on to a heated dish and top with the egg yolks and parsley and garnish with the egg slices.