Christmas Kedgeree

Yields:	6 servings
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Prepare hard boiled eggs.

Cook rice, fluff gently and refrigerate.

Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, Thin fillets tend to break up into pieces too small.

Place fish in pan, cover with water, and heat gently until just before boiling point.

Drain and refrigerate.

Allowing fish to boil will turn it into mush during final cooking.

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very easy and very yummy - better if you use finely chopped coconut like used in the UK and Austrialia

Reviewed by pamelakvh