Categories: Breakfast, Holiday, Fish 
      Yield: 6 servings 
  
      4 tb Butter 
      2 c  Cooked rice 
      2 c  Smoked yellowfish 
    3/4 c  Heavy cream 
      1 ts Curry powder 
           Salt to taste 
      4    Hard boiled eggs 
      3 tb Chopped parsley 
  
  CHRISTMAS EVE PREPERATION  (20 MINUTES) 1. Prepare hard boiled eggs. Cook 
  rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish 
  or shell fish but I use thick 
      slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin 
      fillets tend to break up into pieces too small. Place fish in pan, 
      cover with water, and heat gently until just before boiling point. 
      Drain and refrigerate. Allowing fish to boil will turn it into mush 
      during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In 
  a microwave dish or double boiler, melt butter and heat cream 
      (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 
  2.  Gently break cold fish into bite size pieces and add to mixture. 
      Chop hard boiled eggs and add to mixture. 3. Adjust moisture before 
  heating mixture. Microwave mixture should be 
      moist but not damp. If using doubleboiler to heat mixture, add reserved 
      cream until mixture is slightly sloppy or it will dry out during 
      heating. 4. Heat mixture in microwave on high, stirring every minute 
  until hot. 
      Garnish with chopped parsley and serve.