Arbroath Smokie

Name: Arbroath Smokie
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Scottish
Ingredients: 2 Arbroath smokies (whole smoked haddock); 30g butter; Freshly ground black pepper; Lemon wedges; Fresh parsley

Arbroath Smokie (ar-BROATH SMOH-kee)

Hot-Smoked Haddock

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

Whole haddock, hot-smoked over hardwood in pairs tied at the tail — an intensely flavoured, copper-skinned Scottish delicacy with EU protected status.

Nutrition & Info

Protein 32.0g

Fat 16.0g

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

oven or grill foil sharp knife

Presentation Guide

Vessel: wooden board

Garnishes: lemon wedges, parsley

Accompaniments: brown bread, butter, salad

Ingredients

2 Arbroath smokies (whole smoked haddock)
30g butter
Freshly ground black pepper
Lemon wedges
Fresh parsley

Instructions

1
Preheat oven to 180°C (350°F).
2
Place smokies on a sheet of foil. Open them slightly and place a knob of butter inside each.
3
Wrap loosely in foil. Heat for 15 min until butter has melted and fish is warmed through.
4
Open the smokie and flake the flesh from the bones — it should come away easily.
5
Season with black pepper and serve with lemon wedges.

💡

Did You Know?

Arbroath Smokies have EU Protected Geographical Indication status — they can only legally be called Arbroath Smokies if produced within an 8km radius of Arbroath.

Chef's Notes

Equipment Tips

oven or grill
foil
sharp knife

Garnishing

lemon wedges, parsley

Accompaniments

brown bread, butter, salad

The Story Behind Arbroath Smokie

The Arbroath Smokie tradition began in the fishing village of Auchmithie, north of Arbroath, where fisher families smoked haddock over driftwood in half-barrels. When the community relocated to Arbroath in the 1880s, they brought their smoking tradition. The distinctive method of tying fish in pairs and smoking over hardwood produces a unique copper colour and intense smoky flavour.

🕐 Traditionally enjoyed lunch, dinner, or snack 📜 Origins: Late 19th century

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