Smokie Kedgeree

Name: Smokie Kedgeree
Cuisine: Northern Europe
Ingredients: 2 hardboiled eggs; 50 g (2 oz) unsalted butter; 1 Arbroath smokie (or other smoked, cooked fish); 1 Arbroath smokie (or other smoked, cooked fish); Salt and pepper; 1-2 tablespoons chopped parsley; 125 g (4 oz) boiled long grain rice; Salt and pepper

Preparation info

Yield:
4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

An Anglo-Indian invention that first became popular on Edwardian breakfast tables.

Ingredients

1 Arbroath smokie (or other smoked, cooked fish)
2 hardboiled eggs
50 g (

Europe
United Kingdom
Breakfast
Fish course
Gluten-free
Pescatarian

Method

Preparing the Fish and Eggs

Put the fish in a baking dish and pour over boiling water. Leave for a few minutes, remove and cool. Peel off skin and remove bones. Remove the yolks from the eggs and chop the whites finely.

Mixing and Heating

Put the butter into a pan and melt. Add the rice and mix through. Add the fish and hardboiled egg whit