Home › Left-Over Fish › Seasoning

Seasoning

2 tablespoonfuls butter Cook eggs hard, or if any soft-cooked ones are left from breakfast steam them until hard. Carefully take out the bones from the fish and chop it up with the eggs. Reheat cooked rice, having it a little moist. When it is very hot put in the fish, eggs, and butter, and heat all up together. Add paprika, salt if necessary, and serve very hot.

Smoked haddock or white fish recommended for this dish.

Fish Mélange I cup cold boiled fish (cod, halibut, salmon, etc.) 2 cups riced potato