KEDGEREE

• INGREDIENTS (SERVES 4):
  
  200g (8oz) Smoked Haddock
  75g (3oz) Long Grain Rice
  50g (2oz) Butter
  2 Medium Eggs
  A little cream to bind together
  Salt, Pepper and Curry Powder to Season to Taste
  Chopped Parsley to Garnish
  

1. Cook and drain the rice.

2. Hard boil and chop the eggs.

3. Poach the haddock in a little water until cooked (approx. 15 minutes).

4. Remove the skin from the fish and flake with a fork (discard any bones).

5. Melt the butter in a pan over a low heat, add the fish, rice, chopped egg,
   curry powder, seasoning and cream and mix well.

6. Warm through over a low heat.

7. Serve sprinkled with a little chopped parsley.

HEALTHY HINTS:
Substitute the butter for low fat spread and the cream for skimmed milk!
Omit the salt if preferred (smoked fish is already salty).