In a non stick pan place the smoked haddock and cover with water, bring to the boil then simmer till cooked (approx 5 mins).
Once cooked remove from the water and strain the cooking liquid through a sieve into a bowl and put to the side.
Take 1/1/2 cups of the cooking liquid and pour into a saucepan with the long grain rice. Cover and bring to the boil, then turn heat off, leaving lid on allowing the rice to absorb the water and fluff up.
In the meantime fry the onions and garlic in the butter, when soft add the spices to the frying pan and fry off for a few minutes.
Add the mushrooms and keep stirring. Add more butter if necessary.
Once the rice has absorbed all the liquid tip the onion mixture into the saucepan and stir well.
Scramble the eggs and then add them to the rice mixture.
Pour in the sour cream and mix well. Check seasoning and if needed add some black pepper.
Flake the smoked haddock into the mixture, stir in the lemon juice and put into the oven for about 15 to 20 mins on 180 degrees. If the mix looks a little too dry you can add a few extra tablespoons of the fish cooking liquid.
When thoroughly heated through stir in the chives and parsley and serve.