These are a Scottish delicacy, much finer in flavour and texture than ordinary smoked haddock. Small fish are used and lightly smoked without splitting. They are very good as a starting course for dinner or as a main dish for lunch or supper.
They are best prepared in one of two very simple ways:
Bring enough water to the boil in a frying pan just to cover the smokies. Put them in and simmer for 2 minutes only. Lift them out and:
In either case, serve well sprinkled with fresh black pepper.
©1975 The Estate of Elizabeth Ayrton