Arbroath Smokies

Description

Arbroath Smokies - Authentic recipe from Great Britain. Ready in 30 min. Try it now!

1. 1

   Prepare 500 g smoked haddock (Arbroath Smokies — already hot-smoked/cooked). Melt 50 g butter.

   ⏱️ approx. 12 min

   💡 Tip: Arbroath Smokies are a Scottish speciality (protected designation of origin) — hot-smoked haddock from the town of Arbroath, with golden-brown skin and moist, smoky flesh. Smoky, succulent, and maritime. A true delicacy (hot-smoked over hardwood, already cooked and ready to eat).

2. 2

   Warm the Smokies (already cooked), remove the flesh from the bone, and drizzle with melted butter and lemon juice.

   ⏱️ approx. 12 min

   💡 Tip: Arbroath Smokies are hot-smoked haddock from the Scottish town of Arbroath (protected geographical indication — PGI) — hot-smoked over hardwood (beech/oak) in barrels, with golden-copper skin and moist, smoky, cooked flesh. They are already cooked (ready to eat). Classically just warmed with butter and lemon, or used in pâté, soups, or with eggs. Smoky, succulent, and maritime. A Scottish delicacy.

3. 3

   Serve with butter, lemon, and parsley (warm or cold).

   ⏱️ approx. 12 min

   💡 Tip: Arbroath Smokies are served warm (just heated through) with butter, lemon, and bread, or in pâté, soups, or for breakfast (with a poached egg) — the smoky, succulent smoked haddock. Maritime and delicate. A Scottish speciality.