Bell Inn Smokies
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
MethodStrip 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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