Kedgeree

"This is my version of a breakfast I had while in Ireland. The version there was made with smoked haddock (finnan haddie). I did not change the butter (can't do without!)but I did cut it in half. I also use fat-free half & half in place of the cream. This is delicious for any meal. I serve it with crusty bread and a salad to make a complete dinner."
 
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Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
  • Remove from the poaching liquid (reserve) and break apart with a fork.
  • Heat the butter in a large skillet, add fish and stir gently for a few minutes.
  • Mix in the cooked rice.
  • Heat.
  • Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
  • Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.

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Reviews

  1. This was OK, but quite bland for my tastes
     
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