Kedgeree

Name: Kedgeree
Ingredients: 1 cup long grain rice, cook in the usual method; 1 tablespoon butter; 8 ounces cracked black pepper smoked salmon; 2 hard-boiled eggs, peeled and coarsely chopped; salt and pepper; 1 pinch nutmeg; 34 cup fat-free half-and-half; 1 -2 sprig fresh parsley, minced

8 ingredients

7 steps

Ingredients

1 cup long grain rice, cook in the usual method
1 tablespoon butter
8 ounces cracked black pepper smoked salmon
2 hard-boiled eggs, peeled and coarsely chopped
salt and pepper
1 pinch nutmeg
34 cup fat-free half-and-half
1 -2 sprig fresh parsley, minced

Directions

1

Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
2

Remove from the poaching liquid (reserve) and break apart with a fork.
3

Heat the butter in a large skillet, add fish and stir gently for a few minutes.
4

Mix in the cooked rice.
5

Heat.
6

Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
7

Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.