Serves 4-6
Ingredients
340g smoked haddock
340g basmati rice
85g butter
Juice of 1 lemon
6 hardboiled eggs
Bunch of parsley
Salt and pepper
Method
Poach the fish in salted water plus a bay leaf until just cooked through. Lift out and leave to cool. Wash the rice. Bring the fish water to the boil and add the rice. Cook according to instructions, then drain. Beat in the butter and lemon juice. Peel the eggs and chop coarsely. Chop the parsley finely. Mix all ingredients, making sure the bits of fish are of a fair size. Reheat as needed. Serve with a little chutney on the side.
