Salmon, Smoked Haddock & Herb Kedgeree

Salmon, Smoked Haddock & Herb Kedgeree 

Serves 4

Full Choice 7 pts per serving

No Count   2½ pts for the whole recipe

1 x 213g can Alaska red salmon

240g smoked haddock fillet

2 veg or fish stock cubes

1 tbsp veg oil

270g long grain white rice (dry weight)

1 bunch spring onions, trimmed & chopped

2 tsp curry powder

2 eggs, hard-boiled & quartered

1 tbsp chopped fresh parsley

1 tbsp chopped fresh coriander

salt & pepper

Drain the salmon, reserving the liquid.  Poach the smoked haddock in a small amount of water for 6-7 mins until the flesh flakes, when tested with a fork.  Flake the salmon and haddock, discarding any skin and bones.

Put reserved salmon liquid into a jug and make up to 900ml with hot water.  Add the stock cubes and dissolve.

Heat oil in a large pan, add the rice and spring onions.  Saute gently for 2-3 mins then stir in curry powder.

Add stock to the pan, bring to the boil.  Reduce the heat and simmer, uncovered, stirringoccasionally until the liquid is absorbed and the rice is tender.  Add extra water if necessary.

Finally add the fish, hard boiled eggs, parsley and coriander.  Season and stir through gently.  Heat through for 2-3 mins then serve.