Christmas Kedgeree


 * Preparation: Christmas Eve 20 minutes | Christmas morning 15 minutes

Ingredients

 * 4 tbsp butter
 * 2 cups cooked rice
 * 2 cups smoked yellowfish, smoked haddock
 * ¾ cup heavy cream
 * 1 tsp curry powder
 * salt to taste
 * 4 hard boiled eggs
 * 3 tbsp chopped parsley

Christmas eve

 * 1) Prepare hard boiled eggs.
 * 2) Cook rice, fluff gently and refrigerate.
 * 3) Prepare.
 * 4) You can use any or shell but i use thick slabs of smoked yellowfish, or thick slabs of smoked haddock.
 * 5) Thin fillets tend to break up into pieces too small.
 * 6) Place in pan, cover with water, and heat gently until just before boiling point.
 * 7) Drain and refrigerate.
 * 8) Allowing to boil will turn it into mush during final cooking.

Christmas morning

 * 1) In a microwave dish or double boiler, melt butter and heat cream (reserving 3 tsp for moisture adjustment).
 * 2) Add cooked rice and mix well.
 * 3) Gently break cold into bite size pieces and add to mixture.
 * 4) Chop hard boiled eggs and add to mixture.
 * 5) Adjust moisture before heating mixture.
 * 6) Microwave mixture should be moist but not damp.
 * 7) If using double boiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating.
 * 8) Heat mixture in microwave on high, stirring every minute until hot.
 * 9) Garnish with chopped parsley and serve.