Smoky kedgeree
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Smoked Haddock Fillet |
| 5 | ounces | Uncooked Long Grain Rice |
| 1 | teaspoon | Turmeric |
| Salt and Pepper | ||
| 4 | ounces | Shelled Prawns |
| 2 | tablespoons | Freshly Snipped Chives |
| 3 | fluid ounce | Single Cream |
| 3 | Hardboiled Eggs, size 3, Shelled and Quartered | |
Directions
Place the haddock and cod in a pan, cover with water and cook for 10 minutes. Drain the fish, then skin and flake.
Meanwhile, cook the rice and turmeric together in boiling water for 12 mins. Drain and place in a bowl. Stir in the flaked fish and prawns, then add the chives and cream.
Reserving 6 egg quarters, add the remainder to the rice and mix well.
Transfer to a warmed serving dish and season. Garnish with the reserved egg quarters and serve with fresh lemon juice and toast.