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Arbroath Smokies



 

 

Arbroath Smokies

 

 

 

The Arbroath Smokie is a Haddock caught in the north sea. It is gutted and the head is removed. The Haddock is then salted for 1/2 an hour before being tied in pairs and hung on rods to dry (right). Once dry, they are smoked over beach or oak hard wood for 1/2 an hour.

As the Haddock is hot smoked over hardwood chips the the coppery gold Arbroath Smokie is ready to eat, unlike cold smoked fish which requires further cooking.

 

 

  Quick Smokie Fish Pate   Serves 4  
 


Directions:

Remove skin and bones from the fish and flake the flesh into a bowl or process using a food processor.

Beat in the cheese, lemon juice and butter or margarine, until pate is soft and smooth.

Stir in the parsley and chill before serving with toast and salad.

 


Ingredients:

• 225–340g (8-12oz) Arbroath smokies
• 1 x 200g tub low fat soft cream cheese
• 1 x 15ml spoon (1 tablespoon) lemon juice
• 40g (1 and a half oz) butter or margarine, melted
• 1 x 15ml spoon (1 tbsp) parsley, chopped