My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍. Our Smoked Haddock Kedgeree is a delicious meal to return home to after a busy day with a nice balance between spicy and smoky flavours. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat.
My quick rice dish gets a zippy twist from lemon-pepper seasoning. It complements chicken and many other types of Mexican dishes quite nicely.—Patty Burk, Nanaimo, British Columbia. Lemon-Pepper Rice Recipe photo by Taste of Home. You can have My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍 using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍
- It's 2 of hard boiled eggs.
- Prepare 1 cup of cooked rice.
- You need 2 pieces of Smoked Haddock.
- You need 1/2 Cup of Water for poaching.
- It's 1/2 Tsp of Lemon pepper.
- You need 1 tbls of Lemon juice.
Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. There are a few ways of cooking it. Place a small pad of butter on top of each fish, then top with desired spices. Spices may include pepper, lemon juice, parsley, bay leaf, dill, or chili powder.
My Lemon Pepper Smoked Haddock Rice & Boiled Eggs. 😍 step by step
- Add the water to a pan and then add the haddock and add the lemon juice bring to boil then simmer for 4 minutes..
- Warm up the rice I used cooked rice leftover.
- Peel and slice the eggs in half then again in quarters longways..
- Add the cooked haddock cut up and mix gently in the rice then lay the eggs around the dish..
- Sprinkle all over with lemon pepper and serve..
This protein-packed Lemon Pepper Haddock makes for a delicious dinner you can enjoy with zero guilt while losing weight. In three separate bowls, place flour in one, eggs in another. Smoked Haddock Remoulade is a starter recipe comprising cooked smoked haddock mixed with mayonnaise, dill, lemon and capers, served on toasted bread. Add the garlic and curry powder, salt and pepper and cook for one minute. Tip the rice into the pan and mix to coat all grains with butter.