Wednesday, October 20, 2010


Ingredients (serves 2)
400 g organic smoked haddock
3 hard boiled eggs
200 g  basmati rice boiled
1 small onion chopped
1 small leek chopped
1 teaspoon of curry powder
Salt and pepper (to taste)
Olive oil
To garnish : paprika and a handful of fresh parsley chopped
Grill the smoked haddock for ten minutes or so and then let it cool down. Flake it with a fork. In a large pan sweat in olive oil onion, leek and curry powder for five minutes, stirring. Add boiled rice and mix well. Add a bit more olive oil or boiling water if need be. Add the flaked haddock and stir. It may need slat and pepper to taste.
Dish out on a large serving dish and garnish with the eggs quartered and the fresh parsley. Sprinkle with paprika and serve straight away!

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