Smoked mackerel kedgeree

This is from the philadelphia cook book too.x

200g basmasti rice

1 tsp olive oil

1 small onion finely chopped

100g smoked mackerel, flaked

120g cream cheese

1 tbsp milk

1 tbsp chopped fresh parsley or dried

grated zest and juice of 1/2 lemon

2 hard-boiled eggs, quartered

Cook the rice in a pan of boiling water for 10-12 minutes until cooked. Drain well.

Heat the oil in a frying pan and fry the onion for 1 minute until soft. Add the mackerel and heat for 1 minute. Turn off the heat and add the cream cheese with the milk, parsley,and lemon zest and juice until the cream cheese has melted. Stir in the rice, mix, then tip out onto a serving dish and garnish with the hard boiled eggs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s