Fish and Seafood Recipes - Creamy Cheese Kedgeree

Ingredients

• 450g/1 lb golden cutlets, or other yellow smoked fish

• Milk

• 100g/1/2 cup long-grain rice

• 225g/8 oz green beans, cut into short lengths

• 175g/3/4 cup cream cheese

• grated rind and juice of 1 lemon

• 1.5ml/1/4 tsp cayenne

• Freshly ground black pepper

• 2 tomatoes, chopped

• 1 green pepper, chopped

• 5cm/2 in piece cucumber, chopped

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Method:

1. Poach the fish in just enough milk to cover for about 8-10 minutes until tender. Drain, reserving the milk. Remove the skin and flake the fish.

2. Meanwhile, cook the rice in plenty of boiling salted water for 10-12 minutes until just tender.

3. Add the beans half-way through cooking. Drain. Stir in the fish.

4. Blend the cream cheese with 90ml/6 tbsp o the fish milk. Add to the rice and stir in gently.

5. Season with the lemon rind, cayenne and black pepper to taste. Pile on to a warm serving dish.

6. Drizzle with the lemon juice. Mix together the tomato, pepper and cucumber and pile on top.