Preheat oven to 350F / Gas 4.  Beat the two eggs with the milk; set aside.

In a nonstick pan place the smoked haddock and cover with water, bring to a boil, then simmer till cooked (approximately 5 minutes).

Once cooked, remove fish from the water and strain the cooking liquid through a sieve into a bowl and put to the side.

Take 1.5 cups of the cooking liquid and pour into a saucepan with the long grain rice.  Cover and bring to a boil, then turn the heat off, leaving the lid on and allowing the rice to absorb the water and fluff up.  (Approximately 20 minutes).

In the mean time, fry the onions and garlic in the butter; when soft, add the spices and fry for a few minutes.  Add the mushrooms and keep stirring.  Add more butter if necessary.  Transfer onion mixture to a bowl; set aside. 

Scramble the eggs.

Once the rice has absorbed all the liquid, tip the onion mixture and the eggs into the rice and stir well.  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 in the oven for about 15-20 minutes on 350F.  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.