Arbroath Smokies

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:


  • 1 smokie per person
  • 1 oz. (30 g.) of butter per smokie or (2) 2 tablespoons of single cream per smokie
  • freshly ground black pepper


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, pour out the water from the pan, put back the smokies, pour the cream over them and simmer very gently, shaking them and turning each over, for 5 minutes, or until quite tender. Lift on to a serving dish and pour all the cream over.

In either case, serve well sprinkled with fresh black pepper.