180 g long-grain rice
Salt and pepper
500 g smoked haddock fillets
2 eggs, hard-boiled and shelled
50 g butter
Wash rice in plenty of cold water, then add to a saucepan and cover with water, add salt and bring to the boil. Once boiled lower heat and cook until rice is tender.
While the rice is cooking. In a frying pan add the haddock and cover with water. Simmer over a low-medium heat for 15-20 minutes.
Strain the haddock and skin and flake it, discarding and bones.
Slice one egg into rings the other chop into small pieces. In another pan melt the butter; add the now cooked rice, chopped egg and fish. Add salt and pepper as required and heat until hot.
Place in a serving dish and place the egg rings on top.