Scotland’s great legacy to food is cold smoking of fish and, when it comes to haddock, ingenuity knows no bounds. There are at least sixty-nine recorded variants on the theme including some which are sun-dried a patient version with Scots weather! Everyone knows the Arbroath smokie and it is such an old product that it is nice to think that
Mix together the batter ingredients and leave to stand for 1 hour at least. Strip the flesh from the smokies and flake the meat. Heat in a pan the butter and cream to just below boiling point, throw in the flaked smokies and heat through.
Make 4 crepes with the batter and divide the smokie mixture equally between them, fold over and pour over the remaining sauce. Serve on hot plates.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.