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 |
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