Cape Kedgeree

• 2 ounces butter
• 4 cups cooked fish, flaked
• 2 cups cooked rice
• 4 hard-boiled eggs, separated into whites and yolks
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup evaporated milk

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.