Smoky kedgeree

4 Servings

Ingredients

QuantityIngredient
8ouncesSmoked Haddock Fillet
5ouncesUncooked Long Grain Rice
1teaspoonTurmeric
Salt and Pepper
4ouncesShelled Prawns
2tablespoonsFreshly Snipped Chives
3fluid ounceSingle Cream
3Hardboiled 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.