Arbroath Smokies online from Alex Spink and Sons
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.
Simple Smokie Recipes
Ingredients
- Fresh Arbroath Smokies
Method
The simplest Smokie Recipe in the World
Arbroath Smokies are already cooked and are delicious without any additions or re-heating. Run a knife gently down the bone, open out, remove the large bone and enjoy your perfect instant meal.
Hot Buttered Smokie
Remove bone as previously described, and smear Smokie with butter. Heat under grill until butter melts.
Cullen skink
Ingredients
- For the fish stock
- 2 tbsp olive oil
- 100g/4oz chopped white vegetables, such as white of leeks, fennel and onion
- 100ml/3˝fl oz dry white wine
- 2 Arbroath smokies, roughly chopped
- For the soup
- 20g/žoz unsalted butter
- 2 banana shallots, finely chopped
- 100g/4oz leek, white only, finely chopped
- 2 medium garlic cloves, crushed then finely chopped
- 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled
- 2 Arbroath smokies, skin and bones removed
- 100ml/3˝fl oz whole milk
- 100ml/3˝fl oz double cream
- freshly ground black pepper
- For the garnish
- 1 Arbroath smokie, skin and bones removed
- chopped chives
Method
1. For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.)
2. To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour.
3. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1ž pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes.
4. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture.
5. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives.
