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Smoked fish and rice dish

By admin
28 September 2013

Smoked fish and rice dish

Serves 4

250ml (1 cup) long-grain white rice

400g smoked fish (kippers or haddock)

60ml (4 tablespoons) margarine

80ml (1/3 cup) chopped parsley

30ml (2 tablespoons) lemon juice

2 hard-boiled eggs

Cook the rice in a large saucepan of boiling water until tender, drain and set aside. Meanwhile, arrange the fish in a pan, add enough water to just cover the fish and cover the pan with a lid. Bring to the boil and poach the fish until it is just cooked. Drain, discard the cooking water and flake the fish. Melt the margarine in large pan and stir in the cooked rice, parsley and lemon juice. Gently add the flaked fish and chopped hard-boiled eggs. Cook over low heat until heated through.