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

Directions

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.