A Flan of Arbroath Smokie and Smoked Salmon

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


For the flan

  • 1 pair Arbroath Smokies to yield 275 g (10 oz)
  • 3


Split the Smokies in half and remove all flesh from the skin. Put the fish in a food processor and work to a fine paste, then add the eggs. Blend in, and then add the crème fraîche, blending again. Pass this mixture through a conical sieve. Mix in the lemon juice and season with freshly ground black pepper. Cover and reserve in the refrigerator until required.

To make the sauce, peel th