Trying to fit in your weekly portion of oily fish can sometimes be a bit of a strech for the imagination. For some reason I never cook salmon, don’t know why, it seems to have dropped off my radar. Maybe I should think about a salmon recipe next… But this is a delicious and easy recipe that uses smoked haddock or mackerel.

Traditionally it is a breakfast recipe, great for Saturday lunch/brunch, but I also like it for a weekday supper. A tasty dish that makes you feel like a Victorian!

When I want to make a traditional recipe I always turn to the master Delia and this is an adaptation of one of hers.

Ingredients

150ml rice (measure in a measuring jug)
300ml water/poaching liquid
450g smoked haddock/smoked mackerel
70g butter
1 onion
3/4 teaspoon hot curry powder
2 eggs
3 tablespoons fresh parsley
100g peas
1/2 lemon
S&P

1 Put the room temperature eggs into just boiling water and simmer for 1 minute, take off heat and cover, put to one side to finish cooking
2 If using smoked haddock poach for about 7 mins in about a pint of water - if using smoked mackerel skip this step
3 Chop onion and fry gently for 5 mins in 2/3 of the butter, add curry powder, fry for half a minute
4 Add rice and stir, add the water/cooking liquid, stir once and cover, simmer very gently for 15 minutes.
5 After 10 minutes add peas
6 Flake fish, chop eggs and parsley and add to pan with a squeeze of lemon and the last knob of butter. I like it piping hot but it can also be eaten warm.