Arbroath Smokies is a traditional Scottish recipe (from Arbroath) for a classic breakfast dish of smoked haddock that are boiled in water then finished in cream and served with the cream sauce and a watercress garnish. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Arbroath Smokies.
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Arbroath is a small fishing town on the east coast of Scotland, situated just to the north of Dundee. Arbroath is famous for its smoked haddock and the Arbroath Smokie is a particular kind of small smoked haddock from that town. These are lightly smoked and a golden brown in colour and there is no real substitute for them.
As well as being the haddock themselves the term 'Arbroath Smokie' is used for a breakfast dish made of the haddock.
Ingredients:
4 Arbroath smokies (smoked haddock)
150ml single cream
1 bunch watercress, to garnish
salt and black pepper, to taste
Method:
Add the smokies to a pan and just cover with water. Bring to a boil, reduce to a simmer and cook for 5 minutes. Discard the cooking water (or keep for fish stock) then add the cream to the pan. Simmer gently for 5 minutes then season to taste.
Place the fish in a serving dish, spoon the cream sauce over the top and garnish with the watercress before serving.
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