This classic Anglo-Indian breakfast dish is lovely to for dinner parties. This version is also good at lunch or supper and is a good buffet catering dish . Although traditionally prepared with smoked haddock . You can also use a milder-tasting smoked fish such as salmon, trout, or whitefish for your corporate catering.

Preparation Time: 25 mins

Cooking Time: 40 mins

Ingredients:

 

• 3 eggs
• Unsalted butter for baking dish
• 1 cup long-grain white rice,
• preferably basmati
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped yellow onion
• 1/2 cups homemade chicken stock or water, or 1/2 cup canned chicken broth diluted with 1/3 cup water
• 10 ounces boneless smoked fish, skinned and coarsely chopped
• 6 ounces flavourful smoked ham, cut into small dice
• Vi cup chopped fresh herb such as chervil, dill, or parsley, preferably flat-leaf type
• 3 tablespoons minced fresh chives 1/2 cup (1/5 stick) unsalted butter,
• melted
• 1/2 cup creme fraiche or sour cream mixed with 1/2 cup heavy (whipping) cream or half-and-half and 1 teaspoon curry powder, or to taste
• Salt
• Ground cayenne pepper
• Fresh herb sprigs (same type as used in fish mixture)
• Minced fresh chives for garnish
• Mango chutney

Method

Place the eggs in a saucepan and add just enough water to cover them. Place over high heat. As soon as the water begins to simmer, reduce the heat to keep the water barely simmering and cook for 15 to 18 minutes. Remove from the heat, drain the eggs, and plunge immediately into cold water to halt the cooking; set aside.

Preheat an oven to 200° F. Butter a 2-quart ovenproof dish, preferably one with a lid.

If using imported rice, spread it out on a tray or other flat surface and remove any foreign bits or imperfect grains by hand. If using domestic rice, this step may be omitted. Place the rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then drain. Repeat this procedure several times until the water is almost clear. Drain well and set aside.

Melt 1 tablespoon of the butter in a heavy saucepan over medium-high heat. Add the onion and sauté until soft but not browned, about 5 minutes. Add the drained rice and gently sauté until all the grains are well coated, about 2 minutes. Add the stock, water, or diluted broth. Bring to a boil, stir once, reduce the heat to very low, cover tightly, and simmer for 17 minutes. Remove the rice from the heat. Add the remaining 1 tablespoon butter and fluff the rice with a fork, lifting from the bottom instead of stirring, to separate the grains. Transfer the rice to a large bowl.

Add the fish, ham, chopped herb, chives, butter, and curried crème fraiche or sour cream to the rice. Season to taste with salt and cayenne pepper. Mix well and pour into the prepared baking dish. Peel the reserved eggs. Grate the eggs finely and sprinkle them evenly over the top of the rice mixture. Cover the baking dish tightly with a fitted cover or aluminium foil. Bake until heated through, about 20 minutes. Garnish with herb sprigs and minced chives and serve with the chutney on the side.

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