Kedgeree

250 g cooked fish or smoked fish.                  1 hard-boiled egg

150 g cooked rice.                                              1 tomato

1 onion.                                                                2 tablespoons margarine

                                                                              1 tablespoon milk

1 Remove skin and bones from fish and flake it.

2 Melt the margarine and saute the sliced onion and tomato.

3 Add the fish, rice, and remaining seasoning.

4 Make thoroughly hot and add the milk and the hard-boiled egg cut in pieces.

5 Pile in a mound on a hot dish.

One teaspoon curry powder may be fried with the onions and tomato to give additional flavour. 

Tinned salmon  or pilchards may be substituted for cold cooked fish.

Bon appetite!