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Haddock Kedgeree

1/2 c Long-grain rice
500 g (1 lb) Smoked haddock
3 Hard-boiled eggs
90 g (3 oz) Butter
Salt, pepper
1 tb Lemon juice
1/3 c Chopped parsley

Cook rice in large quantity of salted boiling water until tender, 12-15 mins; drain. Cover fish with water, bring to boil, reduce heat, simmer until tender, approx 5-10 mins; drain and flake, removing any bones. Shell and chop two of the eggs.

Melt butter in saucepan, add fish and rice. Season with pepper (taste; the fish may contain enough salt - add salt, if necessary). Stir in chopped eggs, heat thoroughly. Add lemon juice and half the parsley; garnish with remaining egg, cut into slices and with remaining parsley.

Serves 4 as an entree, or 2-3 as a main course.

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