Arbroath Smokies

Name: Arbroath Smokies
Total time: 15 min
Yield: 2 servings
Cuisine: Scottish
Ingredients: 2 whole Arbroath smokies (hot-smoked haddock); 250 ml (1 cup) whole milk; 2 tbsp butter; Freshly cracked black pepper; 2 slices thick white bread or oatcakes, toasted; Lemon wedges, for serving

by CommunityKitchen

ScottishEasy15 minServes 2

Whole haddock hot-smoked over oak in barrels on Scotland's east coast, then simply warmed through in milk and butter for a smoky, flaky breakfast on toast.

Per
serving

320kcal

28gprotein

18gcarbs

16gfat

Ingredients

2 whole Arbroath smokies (hot-smoked haddock)
250 ml (1 cup) whole milk
2 tbsp butter
Freshly cracked black pepper
2 slices thick white bread or oatcakes, toasted
Lemon wedges, for serving

Before you cook

Pull the two smoked haddock halves apart at the backbone and lift out any visible bones.

Steps

Pour the milk into a shallow pan and warm it over low heat until just steaming, not boiling.
Lower the smokies into the warm milk, skin-side up.
Warm them through for 3 to 4 minutes, until heated to the center.
Lift the smokies out of the milk with a slotted spoon.
Melt the butter in a small pan.
Flake the warm smokies onto the toasted bread or oatcakes, discarding the skin.
Spoon the melted butter over the top.
Finish with a generous crack of black pepper.
Serve immediately with lemon wedges.

Cook this recipe with Sue Chef

Sue reads every step aloud, sets the timers, and answers questions while your hands are covered in flour. Leave your email and we’ll tell you the moment it opens.