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This Anglo-Indian brunch dish is traditionally made with just smoked haddock, but this version also includes salmon for added colour, texture, and flavour.

Good with triangles of buttered wholemeal toast.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Place the fish in a single layer in a large frying pan. Pour over enough water to cover and heat gently to simmering point. Simmer for 5 minutes, then drain.

  2. 2

    Meanwhile, cook the rice in boiling, salted water with a few saffron threads for 10-12 minutes, or according to packet instructions. When the rice is cooked, drain and stir in the butter.

  3. 3

    Flake the fish into large chunks and add them to the rice. Discard the skin and bones.

  4. 4

    Remove the yolks from the hard boiled eggs and reserve. Chop the egg whites and stir into the rice. Add the chopped parsley, and season to taste with salt and pepper.

  5. 5

    Divide the mixture between heated plates and crumble the reserved egg yolks across the top with more chopped parsley. Serve garnished with lemon wedges.


  • 300g undyed smoked haddock
  • 300g salmon fillets
  • 200g basmati rice
  • 1 pinch saffron threads
  • 60g butter
  • 4 eggs, hard boiled
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 2 tbsp parsley, chopped, extra to garnish
  • 1 lemon, cut into wedges

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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