Kedgeree Recipe

• ¾ cup of long grain rice
• 1 teaspoon of salt
• 3 eggs
• 300 grams / 10 oz of smoked fish fillets or canned tuna
• 40 grams / 1½ oz of butter
• 1 onion
• ½ cup of cream
• 1 bay leaf
• freshly grated nutmeg to taste
• salt and pepper to taste
• ¼ cup of freshly chopped parsley
• ½ teaspoon of smoked paprika (optional)

Wash the rice under cold water until the water runs clear. Place the rice into a large saucepan of water and bring to the boil, add a teaspoon of salt and continue to boil for 10 - 15 minutes until the rice is tender. Do not stir the rice as this will make it gluggy. Drain the rice and set to one side. Bring another small saucepan of water to the boil, place the 3 eggs in this saucepan and boil for exactly 7 minutes. Remove the eggs from the heat and immediately refresh in ice cold water to stop them cooking further. Once cold, peel the shells off and slice the hard boiled eggs thinly. With a fork gently break up and flake the smoked fish fillets. Carefully check and remove any bones. Finely chop the onion and parsley. Gently warm the cream in a saucepan with the bay leaf and freshly grated nutmeg to infuse. In a large saucepan melt the butter, add the onion and sauté until clear. Add the cooked rice and flaked fish and heat through. Pour in the infused cream and stir to combine, check the seasoning and add more salt and pepper to taste. Continue to heat through and when nice and hot pour half the rice mixture into a serving dish. Arrange half of the sliced eggs on top, sprinkle with a little of the chopped parsley. Continue to layer the second half of the rice mixture on top followed by what's left of the egg slices and parsley. Finally garnish with a sprinkle of smoked paprika and serve.

(Serves 4 to 6)