Ingredients:
175g/6oz/¾ cup long-grain rice
450g/1lb smoked haddock fillets
2 medium (US large) eggs, hard-boiled and shelled
50g/2oz/4 tbsp butter
salt and cayenne pepper
chopped fresh parsley to garnish
Method:
1 Cook the rice according to the pack instructions.
2 Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer very gently for about 10–15 minutes until tender. Drain, skin and flake the fish, discarding any bones.
3 Chop one egg and slice the other. Melt the butter in a pan, add the cooked rice, haddock, chopped egg and seasoning to taste. Stir over a low heat for 5 minutes.
4 Serve garnished with parsley and the sliced egg.
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