Smoked Salmon and Haddock Pots is a traditional Scottish recipe for a classic dish of smoked salmon and smoked haddock cooked in a cream and cheese base in individual ramekins. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Smoked Salmon and Haddock Pots.
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Smoked Salmon and smoked haddock are two of Scotland's most famous fish products, with Arbroath smokies being the most famous of the smoked haddocks. This dish makes the best of both these fish and is an excellent starter for a Burns Night dinner.
Ingredients:
250g (9 oz) smoked haddock fillet (Arbroath smokies if you can get them)
200g (7 oz) smoked salmon
200ml (4/5 cup) double cream
100g (3 1/2 oz) Scottish Cheddar cheese, grated
1 tsp whisky (optional)
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Skin the haddock then flake the flesh, removing any bones as you do so. Slice the smoked salmon into small pieces.
Mix together the flaked haddock and chopped salmon then divide the fish between six buttered ramekins.
Season the cream with salt, black pepper and nutmeg then pour over the fish. Sprinkle over the grated cheese and add a grating of nutmeg on top. Sit the ramekins on a baking tray, transfer to an oven pre-heated to 200°C (400°F) and bake for 20 minutes, or until golden brown on top and bubbling.
If desired, drizzle a little whisky on top to flavour. Serve hot, accompanied by mashed potatoes and crusty bread.
