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Bell Inn Smokies

Submitted by gourmand-ian 06 June 2010

Fine wee pots of creamy smokey freshness. A hit starter, and so simple. Arbroath Smokies are whole, hot-smoked haddock. I get them freshly smoked at the local Farmers Markets, from Spinks. A supermarket starting with 'M' also carries them in the pre-pac

 
 
 
 

Ingredients

2 Arbroath Smokies, 4 tomatoes, 1/2 a pint of double cream, pinch of mustard powder, pepper to taste, Fresh crusty bread to serve.

Method

Strip the flesh from the smokies, keeping it in large chunks, debone as much as you can. Divide into 6 and pack it into the base of 6 ramekins, pushing it down hard. Peel and dice the tomatoes, fine dice. Put a 1/2" layer of tomato dice over the fish. You might need an extra tomato, depending on the size of the tomatoes, or the diameter of the ramekin. Pour the cream into a jug, and mix in a good pinch of mustard powder, and a couple of grinds of pepper. Pour cream mixture into the ramekins until 1/2" inch from the top. Bake in a 200C oven for 15-20 minutes, serve directly with fresh crusty bread.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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