Fresh Fish Recipes

Smokie haddock pots with Montgomery Cheddar recipe

An elegant starter containing seasonal ingredients that will impress guests at Christmas or any winter dinner party.

Smokie haddock pots with Montgomery Cheddar



  • 800g spinach, washed and large stalks removed
  • 1kg undyed smoked haddock fillet, with skin
  • 400ml milk
  • 600g tomatoes, halved
  • 35g unsalted butter
  • 500ml double cream
  • 200g Montgomery Cheddar, grated


  1. 1. Preheat the oven to 190°C/ fan170°C/gas 5. Put the spinach in a large saucepan, in 2 batches, and place over a medium-low heat. Cook, stirring, until the leaves have just wilted. Drain and, when cool enough to handle, squeeze out the excess liquid. Roughly chop, put into a bowl and season well. Set aside.
  2. 2. Put the haddock in a frying pan with the milk. Bring just to the boil, then cover, reduce the heat to low and poach gently for 10 minutes, until just cooked. Use a slotted spoon to lift the fish from the milk and, when cool enough to handle, flake into pieces, discarding the skin and any bones. Transfer to 8 x 300ml gratin dishes or a 2.5-litre dish. Discard the milk.
  3. 3. Deseed the tomatoes and slice. Melt the butter in a frying pan over a high heat, add the tomatoes and sauté until softened and the cooking juices are reduced. Season and set aside.
  4. 4. Add the spinach to the dishes/ dish, followed by the tomatoes. Pour over the cream and top with the grated cheese. Bake in the hot oven for 20-25 minutes, until golden and bubbling. Serve immediately.


Cullen skink



  • For the fish stock
  • 2 tbsp olive oil
  • 100g/4oz chopped white vegetables, such as white of leeks, fennel and onion
  • 100ml/3½fl oz dry white wine
  • 2 Arbroath smokies, roughly chopped
  • For the soup
  • 20g/¾oz 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/3½fl oz whole milk
  • 100ml/3½fl oz double cream
  • freshly ground black pepper
  • For the garnish
  • 1 Arbroath smokie, skin and bones removed
  • chopped chives




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/1¾ 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.


Simple Smokie Recipe


  • Fresh Arbroath Smokies


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.

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