Arbroath Smokies by freeskiing
Arbroath Smokies, a photo by freeskiing on Flickr. benthorburn.com



One of the most famous parts of Angus is the Arbroath (or, rightly, the Auchmithie) Smokie. The protected geographical method of salting and smoking haddock is a lengthy and time-honored process which would be difficult to replicate at home. But that’s not to say that we can’t use these Angus specialties in some delicious dishes of our own!


The traditional manner of cooking is to heat the fish under a medium grill for five minutes on each side, then slit open the back to remove the skeleton. Smear it will butter, sprinkle with pepper, heat it some more and you’re ready to feast! 


To get a bit fancier, you can substitute it in traditional soups like Cullen Skink, or try one of the other recipes below:


Risotto of Arbroath Smokie and Fresh Herbs 
BBC Food


INGREDIENTS:

2 Arbroath smokies, firm, but moist (Arbroath smokies are hot smoked small haddock)

1 bunch flat parsley, chopped
1 bunch dill, chopped
1 bunch spring onions, green parts only, chopped
400g/14oz risotto rice (carnaroli or arborio)
½ onion, finely chopped
2 tbsp extra virgin olive oil
1 glass dry white wine (such as, Orvieto Classico Superiore)
400ml/14fl oz light fish stock
400ml/14fl oz vegetable stock
sea salt and freshly ground black pepper
1 lemon, juice only
100g/3½oz parmesan, finely grated
125g/4oz unsalted butter

METHOD:
  1. Rub the smokies with a little oil and cook in a hot oven for 8-10 minutes.
  2. Allow to cool, peel the skin off and flake the fish into a bowl. Set to one side.
  3. In a thick-bottomed pan sweat the chopped onion in half of the olive oil until translucent, pour in the rice and fry until you start to hear it pop.
  4. Pour on the white wine and stir continuously until the wine has been absorbed. Have the stocks boiling and at the ready and add to the pan. Stir occasionally and cook for 10-12 minutes.
  5. The rice should be suspended in a thick sauce with a little bite. Beat in the butter and the spring onions.
  6. Add the parmesan, beating all the time. Now add the fish and herbs.
  7. Season with lemon juice, salt and pepper. Place into four large


Hot Smoked Trout and Pasta

INGREDIENTS:
3-4 oz pasta per person (for example fusilli / spaghetti / tagliatelli / conchiglione)
1 jar Grossman’s Tomato and Basil Sauce
1 pair smoked trout, skinned and boned
Mixed salad 

METHOD:
  1. Cook pasta as per instructions on packet.
  2. Heat sauce gently.
  3. When pasta is cooked, stir through pasta sauce and serve on plates/in bowls. Flake trout over. Serve with crisp green salad and a cool glass of white wine!
Arbroath Smokie En Papillote
INGREDIENTS:
One pair of Smokies
4 sliced tomatoes
3oz sliced mushrooms
Juice of half lemon
Pinch parsley, butter, thyme

METHOD:

1. Warm the smokies slightly and split with your thumbs, remove the bone.
2. Place on a piece of greased foil, season with fresh milled pepper and squeeze the lemon juice over.
3. Lay the slices of tomato in a row lengthways. Place on the sliced mushrooms and sprinkle with thyme.
4. Pour melted butter over and seal each smokie individually making a parcel.
5. Cook in a moderate oven for 10 minutes, open parcels and arrange on presentation dishes.

Sources:
www.cookitsimply.com
www.bbc.co.uk
www.arbroathsmokies.net

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Written by Abigail Young

I've had a passion for everything British my entire life, despite being raised as a small-town girl in the American Midwest, After years of dreaming, I got the chance to live and work in England for an entire year. Now I write about my favorite country, and hopefully inspire my fellow Britophiles to get over there and experience it for themselves.

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