Salmon Kedgeree Recipe
Ingredients
| Shortcrust pastry | 4 Ounce | |
| Cooked cod or haddock | ||
| Prawns or shrimps - 4 oz | ||
| Milk | 1/2 Pint | |
| Plain flour | 1 Ounce | |
| Butter | 1 Ounce | |
| Cheese | 3 Ounce, grated | |
| Egg - 2, hard-boiled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Flake the fish.
2) In fast-boiling salted water, cook rice for about 20 minutes until tender, and drain well.
3) Chop the egg yolks from hard-boiled eggs.
MAKING
3) Mix rice with flaked fish, melted butter, seasonings, parsley and chopped egg yolks.
4) For a supper dish, 4 oz chopped button mushrooms cooked in a little butter may be added.
5) In foil container covered with lid of heavy-duty foil, or in polythene bag, pack the kedgeree until used.
SERVING
6) To serve: heat the kedgeree and serve as main dish.
1) Flake the fish.
2) In fast-boiling salted water, cook rice for about 20 minutes until tender, and drain well.
3) Chop the egg yolks from hard-boiled eggs.
MAKING
3) Mix rice with flaked fish, melted butter, seasonings, parsley and chopped egg yolks.
4) For a supper dish, 4 oz chopped button mushrooms cooked in a little butter may be added.
5) In foil container covered with lid of heavy-duty foil, or in polythene bag, pack the kedgeree until used.
SERVING
6) To serve: heat the kedgeree and serve as main dish.
Chef
