Kedgeree

Kedgeree started as a dish in India and the English living there in the Colonial days adapted it to a breakfast dish. Any smoked fish can be used but traditionally haddock or salmon is preferred.

Serves: 2.

Ingredients

• ½ lb smoked salmon or haddock.
• 1 ½ Tbsp. butter.
• 1 hard boiled egg, chopped.
• 1 1/3 cups cooked long grain rice.
• 2 Tbs. cream.
• 1 Tbsp. Lemon juice.
• 1 Tbsp. chopped parsley.
• Pinch cayenne pepper or dash of Tabasco.
• ½ tsp. curry powder.

Instructions

1. Place fish in a deep pie dish, cover loosely and microwave on high 2-3 minutes, until fish is tender. 
2. Remove any skin and bones, and flake into pieces. 
3. Drain any residual juices from dish.
4. Place butter in the same dish microwave until melted (just a few seconds), stir in fish, chopped egg and rice. 
5. Microwave 3-4 minutes until rice is hot.
6. Stir in cream, juice, Tabasco and curry. 
7.  Sprinkle parsley over before serving.

Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.