Kedgeree

Try this felice. We always have it on Christmas Eve.
www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree

I use smoke salmon off cuts rather than smoked haddock which means I don't have to cook the fish. Cooking it for 100 would make any short cuts you can manage seem sensible.

What else but the best Kitty, do you throw the scraps to your surfs ?

I use smoked salmon offcuts loads pompa, they are really cheap.

I was thinking of Salmon but the following Sunday we are doing soup for lunch and a bake sale, i am doing 2 soups, one is a rich Barley, chorizo and Salmon soup and the other spiced Apple.

The guardian recipe looks good. Thanks.

I love Rick Stein's recipe called Kedgeree of Arbroath Smokies, which I adapt using any smoked fish. The cardamom adds a great flavour. You can find the recipe via theguardian.com breakfast recipes - sorry not sure how to paste the link in here. Good luck with doing it for 100!

Find a local fishmonger who will sell you the fish as a bulk order at a fraction of a price M&S will charge. Compare M&S prices with any local supermarket that has a fish counter, a lot do these days, I bet you can negotiate a lower bulk order price with them too.

I don't think felice lives in this country, MOnica.

Felice I would be very wary of cooking anything you haven't made before. Particularly if its a meal for a big group. Do try it out first.
There are often more hitches when making things in very large quantities.

If she lives anywhere outside the UK and North America there are always good fresh fish departments in supermarkets and possibly a local fish market. Even easier to negotiate a good price.

Our local branch of Leclerc in Normandy sells smoked haddock, but any smoked fish would do.

Unfortunately I have never been able to get smoked haddock here.
I did get it shipped in from Scotland once when I was doing Cullen Skink for 1000 people at the big Expo center.

I am fine with adjusting menus upwards it is when someone asks me for a recipe to cook for 4 people when I have made it for 200 that I have problems.

It's a Scottish Kirk so needs to be the real thing.

I used to make kedgeree a lot, the children loved it. Just plain rice, no curry, and I made a cheese sauce to go with it. Not very authentic, but they liked it.