An adaptable dish of Anglo-Indian origin, Kedgeree is a creamy mixture of cooked fish, rice and hard-boiled eggs. It may be served at breakfast, lunch or even dinner. Accompany Kedgeree with triangles of crisp buttered toast.
4 oz. butter
10 oz. cooked smoked haddock, skinned, boned and flaked
10 oz. cooked rice
2 hard-boiled eggs, finely chopped
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
2 tablespoons single cream
1 tablespoon chopped fresh parsley
In a large frying-pan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the fish, rice, chopped eggs, salt, pepper and cayenne. Using a wooden spoon, stir the mixture thoroughly. Stir in the cream.
Heat the kedgeree for 3 to 5 minutes or until it is hot. Remove the pan from the heat and pile the mixture on a warmed serving dish. Garnish with the parsley. Cut the remaining butter into small pieces and dot them on top.