Kedgeree

Ingrédients

• 2 moyens hardboiled eggs
• 1/2 cuillère à café nutmeg
• 1/4 cuillère à café cayenne pepper
• 1/3 cuillère à soupe lemon juice
• 2 cuillères à soupe parsley, chopped
• 12 oz, désossés smoked haddock
• 1 fl oz skimmed milk
• 6 oz long grain rice, boiled and drained
• 2 oz vegetable fat spread, reduced calorie

Directives

1. Soak the fish in cold water for 30 minutes to remove some of the salt. Poach in fresh water for 15 minutes.
2. Drain and flake, removing all the skin and bones. Mix with the rice and peas.
3. Melt the spread in a saucepan, add all the ingredients.
4. Stir continuously over a low heat for 3 - 5 minutes until thoroughly heated.
5. Serve garnished with parsley and the eggs and your choice of mixed vegetables.