Two recipes for Kedgeree below. Per request, my kedgeree recipe (adapted from the NYT cookbook, some edition from several years ago) Sorry for the delay, Niki. Actually doing this from memory, but I just made it 2 days ago so it's fresh in my so-called mind: 3/4 lb. smoked haddock (I often sub a combination of fresh and smoked salmon, or one or the other; it's definitely best with something smoked, though) 3/4 cup rice 1 cup onion 4 tsp. curry powder 1/2 cup chopped hard boiled egg 1/2 cup chopped parsley 2 tsp. butter 1 T oil Simmer the smoked haddock in just enough water to cover until it flakes easily - but don't overcook it into mush. Drain, but don't throw out the water! In another pan, saute the onion in the oil until translucent. Add the curry powder and cook 1 minute more. Add the rice and cook a minute or 2, enough to flavor and color the rice. Add 1 1/4 cups of the fish cooking liquid to the rice and cook until rice is done. Meanwhile flake the fish and remove the bones. When rice is done, add the fish, egg, and butter to the rice, stir, then stir in the parsley. Serve with lemon slices. I don't think I left out anything important, but I'll go check the recipe tonight to be sure. The version I made yesterday was adapted from several recipes I read on the internet. I am not a big stickler for being exacting when it comes to cooking so please excuse my slightly haphazard description. Ingredients for about 8 4 cups basmati rice 1 tub of fresh chicken stock canola oil 4 smoked haddock fillets 20 black peppercorns 2 bay leaves milk 1 large shallot, finely chopped into rings 16 cardamom pods 1 tsp ground turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp hot chili powder 8oz frozen petits pois Salt and freshly ground black pepper 8 hard boiled eggs, cut into quarters 2 heaped tablespoons creme fraiche pinch of saffron 2 lemons, cut into quarters A handful of toasted almonds. Rice: cook according to instructions using all of the chicken stock, 1 tbsp oil plus water to make up to the necessary amount of liquid required to cook the rice. I did mine in a rice cooker. What a useful invention! As the rice reaches the end of its cooking time, stir in the frozen petit pois. There should be enough heat to cook them whilst you are assembling the various components of the dish. Fish: Meanwhile poach the fish. Place in a saucepan and cover with milk. Add peppercorns and a bay leaf. Bring to a gentle simmer. Haddock will be cooked in just about 8 mins after adding the cold milk. Leave fish to cool slightly before deskinning and flaking into small pieces. (debone at this stage if your fillets weren't boneless). Onion/Spices: Fry the onion gently until soft in some canola oil with a bay leaf. Add the chilli, cardamom, tumeric, coriander and cumin, sautee about three more minutes whilst the flavours come out. About 3 minutes. Take care not to overcook and burn the spices. Cream: Gently warm the cream and the saffron. Assembly: Mix together the rice and peas, flaked fish, onion and spices, cream and saffron with plenty of freshly ground black pepper and salt to taste. Once all these ingredients are all well mixed, gently add in the boiled eggs, and serve, hot, sprinkled with toasted almonds and with lemon wedges to taste. Link: http://becksposhnosh.blogspot.com/2004/10/kedgeree.html Image: http://photos1.blogger.com/img/164/97...

What I do is this. Cook the rice. Mix in a can of sockeye salmonalong with several hard boiled eggs. I sometime add green onions or chives. I like it with dill weed, too. Then I put everything in a casserole and top with tomato slices and pop in the oven till hot.