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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



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


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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