Recipe for Kedgeree with Herb Butter 
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Yield:
4
Ingredients:
Amount Ingredient
450 gm smoked haddock or fresh salmon
150 ml milk
75 gm cooked cockles
5 ml coriander seeds
3 x hardboiled eggs
225 gm basmati rice
30 ml double cream
60 ml chopped chives
1 x salt and freshly ground black pepper
50 gm butter
10 ml lemon juice
30 ml chopped fresh tarragon
Instructions:
Instructions: Place haddock in a shallow pan with the milk.

Cover and cook on simmering plate for 8 minutes or until cooked.

Drain; reserve 30 to 45ml cooking liquor. Flake the fish discarding skin and bones.

Thoroughly drain the cockles.

Finely crush coriander seeds.

Quarter the eggs.

Cook the rice by bringing to the boil in salted water then transferring to simmering ovenfor 10 to 12 minutes or until just tender.

Drain rinse with boiling water and drain again.

Return rice to the pan; add haddock reserved liquor cockles crushed coriander seeds eggs cream and chives.

Season lightly; heat gently on the simmering plate for 2 minutes.

Place the butter lemon juice tarragon and seasoning in a jug.

Warm in the simmering ovenfor 10 minutes until the butter melts.

Garnish the kedgeree and serve with herb butter.

Undyed smoked haddock generally has a superior flavour to the familiar yellow smoked haddock. This simple combination of basmati rice lightly poached smoked haddock boded eggs and subtle spice makes the perfect traditional breakfast dish to set you up for the day.

Serves 4

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