Arbroath Smokies with Butter
Small haddock hot-smoked over hardwood in the fishing town of Arbroath on the Angus coast. They arrive ready to eat; a brief warm-through with butter is all that is needed.
Ingredients
2 pairs Arbroath smokies (hot-smoked haddock)
60 g salted butter
2 slices good brown bread, toasted
2 large eggs, for poaching
1 tbsp chopped chives
1 lemon, cut into wedges
1 tsp coarsely ground black pepper
Method
- 1
Split the smokies down the belly, lay skin-side down on a foil-lined grill pan and dot with butter. Grind over pepper.
- 2
Grill under a medium heat for 5–6 minutes, just until the butter is bubbling and the flesh flakes with a nudge.
- 3
Meanwhile, poach the eggs in gently simmering water with a splash of vinegar for 3 minutes.
- 4
Lift the smokie flesh from the bones in generous chunks and pile onto the buttered toast, spooning over the buttery pan juices.
- 5
Slide a poached egg on top of each portion, scatter with chives and serve with a lemon wedge.
Cook's notes
A proper smokie needs almost nothing done to it. Butter, warmth, restraint.