|The Recipe Bin: Scottish - Entrees: Fish & Seafood|
|Preheat oven to 325°F. Put the eggs, fish and rice in a large mixing bowl; toss together
lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat,
stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the
rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish
won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in
oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished
with lime wedges.
¹ To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.
|Makes approximately 4 servings.|