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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my version of a breakfast I had while in Ireland. The version there was made with smoked haddock (finnan haddie). I did not change the butter (can't do without!)but I did cut it in half. I also use fat-free half & half in place of the cream. This is delicious for any meal. I serve it with crusty bread and a salad to make a complete dinner. Ingredients:
1 cup long grain rice, cook in the usual method |
1 tablespoon butter |
8 ounces cracked black pepper smoked salmon |
2 hard-boiled eggs, peeled and coarsely chopped |
salt and pepper |
1 pinch nutmeg |
3/4 cup fat-free half-and-half |
1 -2 sprig fresh parsley, minced |
Directions:
1. Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
2. Remove from the poaching liquid (reserve) and break apart with a fork.
3. Heat the butter in a large skillet, add fish and stir gently for a few minutes.
4. Mix in the cooked rice.
5. Heat.
6. Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
7. Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.
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