Kedgeree

Cooking time—40–50 min.

Ingredients

  • 1 lb. cold fish (smoked haddock is generally preferred)
  • ¼ lb. rice
  • 2 hard-boiled eggs
  • 2 oz. butter
  • salt and pepper
  • cayenne pepper

Method

Boil and dry the rice. Divide the fish into small flakes. Cut the whites of the eggs into slices and sieve the yolks. Melt the butter in a saucepan, add to it the fish, rice, egg whites, salt, pepper and cayenne and stir until hot. Turn the mixture on to a hot dish. Press into the shape of a pyramid with a fork, decorate with egg yolk and serve as hot as possible.

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