2 sm Smoked mackerel

           -OR- smoked trout
  2 1/2 oz Chopped, toasted hazelnuts

           -OR- walnuts
      1 lb Seedless grapes

    1/2 lb Brown rice

           Fresh mint or watercress
      2    Lemons

           A little sunflower oil
    1/2 pt Creamy yoghurt (or more)

  Cook the rice in double its volume of fast boiling salted water.  Refresh
  it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty
  of salt and pepper.  Stir in the nuts and 5-6 tablespoons chopped mint or
  watercress.  (Watercress is good but mint is even better for this dish.)
  Press the mixture firmly into a lightly oiled ring mould, cover and chill
  for a couple of hours or more.
  Close to serving time, halve the grapes and toss them in the juice of half
  a lemon plus scant 1 tablespoon oil.  Add some mint or watercress sprigs.
  Skin, bone and flake the fish and mix it in gently.  Unmould the ring of
  rice, put some of the fish and grape mixture into the centre and garnish
  with sprigs of mint or watercress.  Serve the rest of the fish mixture in a
  separate bowl, and hand round the well-chilled yoghurt in a second bowl.
  Source: Philippa Davenport in "Country Living" (British), January 1988.
  Typed for you by Karen Mintzias