450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
50g (2oz) Butter
Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.