If you have no dill, use flat-leaf parsley and a few snipped chives.
Ingredients
| 2 cups | Basmati rice (Main) |
| 1 | Bay leaf |
| 25 g | Butter |
| 4 | Shallots, finely sliced |
| 1 Tbsp | Chopped dill |
| 400 g | Smoked fish, (Kathy used The Smokehouse smoked mackerel), flaked into smallish pieces (Main) |
| 1 | Lemon |
| 1 handful | Dry roasted peanut, roughly chopped |
| 3 pieces | Seaweed, (nori snack), optional |
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Directions
Rinse the rice well. Place rice in a saucepan with the bay leaf and just cover the rice with water. Bring to the boil, then lower the heat, cover and simmer for about 10 minutes until the rice is tender. Remove from the heat (the water should have been absorbed) and leave to sit.
Melt the butter in a small saucepan and add the shallots. Cook gently over low heat until soft. Remove from the heat.
Stir through the rice with the dill and smoked fish. Season and squeeze over some lemon juice. Serve topped with the peanuts and seaweed, if using.
See more of Kathy's dinner recipes
