Arbroath smokie pots
Arbroath smokie pots, from above
Non vegAngus

Arbroath smokie pots

Smoked haddock baked in cream with tomato and cheese. A Scottish coast starter.

30 minTime
26 gProtein each
mildSpice
The smokie2 chapters · 1 min read

Make it your way

Grandma's waySmokie baked with tomato, cream and cheese.
The original
408kcalsame
26 gproteinsame
3 gfibresame
30minutessame

Classic Arbroath smokie pots.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Smoked haddock2 Arbroath smokies (300 g flesh), or hot smoked haddock
Tomato2, peeled and diced
Butterfor the ramekins
Fresh cream (thickened cream, heavy cream)¾ cup + 2 tbsp double cream
Cheddar cheesemature, grated
Black peppera pinch
Flat leaf parsleychopped
Whole wheat bread (wholemeal bread)toast, to serve

Method

4 steps
  1. 1Flake the smokie flesh off the bone, discarding skin and bones.
  2. 2Butter four ramekins and layer the tomato and fish, seasoning with pepper.
  3. 3Pour over the cream and top with the cheese.
  4. 4Bake at 200°C for 12 to 15 minutes.
Serve it like this

Serve the ramekins on small plates with hot buttered toast and a wedge of lemon.

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Make it a meal

What goes with Arbroath smokie pots: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scottish oatcakes35 min
Bread or rice Methi thepla40 min
With a main Cullen skink40 min
On the side Baingan bharta40 min
On the side Jeera aloo30 min
A little snack Toast skagen15 min
To drink Sweet lassi10 min
Something sweet Clootie dumpling270 min
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