KEDGEREE
4 servings
Bring to a boil in a medium saucepan:
- ½ cup heavy cream
Add and simmer for 2 minutes:
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Add and heat through:
- 3 cups cooked basmati or jasmine ricep
Meanwhile, thinly slice, keeping the white and green parts separate:
- 4 green onions
Fold the onion whites into the rice mixture along with:
- 8 ounces smoked haddock or trout fillets, at room temperature, broken into ½-inch pieces
Transfer the kedgeree to a serving dish. Top with the onion greens and:
- 3 Hard-Boiled Eggs, chopped