Title:
Description: Kedgeree started as a dish in India and the English living there in the Colonial days adapted it to a breakfast dish. Any smoked fish can be used but traditionally haddock or salmon is preferred. Serves:2
Ingredients:
½ lb smoked salmon or haddock. 1 ½ Tbsp. butter. 1 hard boiled egg, chopped. 1 1/3 cups cooked long grain rice. 2 Tbs. cream. 1 Tbsp. Lemon juice. 1 Tbsp. chopped parsley. Pinch cayenne pepper or dash of Tabasco. ½ tsp. curry powder.

Instructions:

Place fish in a deep pie dish, cover loosely and microwave on high 2-3 minutes, until fish is tender. Remove any skin and bones, and flake into pieces. Drain any residual juices from dish. Place butter in the same dish microwave until melted (just a few seconds), stir in fish, chopped egg and rice. Microwave 3-4 minutes until rice is hot. Stir in cream, juice, Tabasco and curry. Sprinkle parsley over before serving.