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Published 1975
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:
Lay them in a flat fireproof dish, spread them lightly with the softened butter, cover with foil, and bake for 10 minutes in an oven preheated to 350° F., gas mark 4; or
After simmering for 5 minutes, po