🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Arbroath Smokie

Hot-Smoked Haddock

Prep Time 15 min
Servings 2
Difficulty Medium

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

Ingredients

Instructions

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