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1
In a non stick pan place the smoked haddock and cover with water, bring to the boil then simmer till cooked (approx 5 mins).
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2
Once cooked remove from the water and strain the cooking liquid through a sieve into a bowl and put to the side.
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3
Take 1/1/2 cups of the cooking liquid and pour into a saucepan with the long grain rice. Cover and bring to the boil, then turn heat off, leaving lid on allowing the rice to absorb the water and fluff up.
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4
In the meantime fry the onions and garlic in the butter, when soft add the spices to the frying pan and fry off for a few minutes.
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5
Add the mushrooms and keep stirring. Add more butter if necessary.
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6
Once the rice has absorbed all the liquid tip the onion mixture into the saucepan and stir well.
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7
Scramble the eggs and then add them to the rice mixture.
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8
Pour in the sour cream and mix well. Check seasoning and if needed add some black pepper.
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9
Flake the smoked haddock into the mixture, stir in the lemon juice and put into the oven for about 15 to 20 mins on 180 degrees. If the mix looks a little too dry you can add a few extra tablespoons of the fish cooking liquid.
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10
When thoroughly heated through stir in the chives and parsley and serve.
