Christmas Kedgeree

1. 1

   Prepare hard boiled eggs.

2. 2

   Cook rice, fluff gently and refrigerate.

3. 3

   Prepare fish.

4. 4

   You can use any fish or shell fish but I use thick slabs of smoked yellowfish, Thin fillets tend to break up into pieces too small.

5. 5

   Place fish in pan, cover with water, and heat gently until just before boiling point.

6. 6

   Drain and refrigerate.

7. 7

   Allowing fish to boil will turn it into mush during final cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.