📝 About This Recipe
Originating from the small fishing town of Arbroath on Scotland's east coast, these world-renowned smoked haddocks carry a prestigious PGI status for their unique preparation. The fish are dry-salted and smoked over hardwood fires in whiskey barrels, resulting in a deep copper skin and succulent, creamy white flakes. This recipe honors that tradition, gently warming the fish to release its rich, smoky oils while pairing it with a bright, herbaceous butter that cuts through the intensity.
🥗 Ingredients
The Fish
- 4 pieces Authentic Arbroath Smokies (whole, head-on if possible, approximately 300g each)
- 50 grams Unsalted Butter (softened)
- 1 teaspoon Black Pepper (freshly cracked)
Lemon-Chive Compound Butter
- 100 grams Unsalted Butter (high quality, at room temperature)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 Lemon (zested and juiced)
- 1/2 teaspoon Sea Salt (flaky variety)
- 1 teaspoon Dijon Mustard (for a subtle tang)
Accompaniments
- 500 grams New Potatoes (such as Charlotte or Anya)
- 1 handful Fresh Parsley (roughly chopped)
- 2 tablespoons Heavy Cream (optional, for the potatoes)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Prepare a large baking tray by lining it with a double layer of greaseproof paper or parchment.
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2
In a small bowl, prepare the lemon-chive butter by combining 100g of softened butter, snipped chives, lemon zest, 1 teaspoon of lemon juice, sea salt, and Dijon mustard. Mash with a fork until perfectly smooth.
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3
Place the compound butter onto a piece of plastic wrap, roll into a log shape, and chill in the refrigerator while you prepare the rest of the meal.
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4
Place the new potatoes in a pot of cold salted water. Bring to a boil and simmer for 12-15 minutes until tender when pierced with a knife.
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5
While potatoes cook, prepare the Smokies. Using a sharp knife, carefully slit the fish along the backbone from head to tail, but do not cut all the way through.
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6
Open the fish up slightly like a book. Smear the inside cavity with the 50g of plain softened butter and sprinkle with freshly cracked black pepper.
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7
Fold the fish back together and wrap each Smokie individually in a piece of parchment paper or foil, creating a loose parcel to trap the steam.
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8
Place the parcels on the baking tray and bake in the center of the oven for 10-12 minutes. You only want to heat them through, as they are already technically cooked by the smoking process.
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9
Drain the potatoes and return them to the warm pot. Add a knob of the lemon-chive butter and the chopped parsley, tossing gently to coat.
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10
Remove the Smokies from the oven. Carefully open the parcels—be wary of the hot steam—and transfer the fish to warmed serving plates.
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11
To serve authentically, use a knife to gently lift the top fillet away from the backbone. The bone should lift out easily in one piece, leaving the succulent meat behind.
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12
Top each hot fish with a thick slice of the chilled lemon-chive butter, allowing it to melt into the smoky flakes. Serve immediately alongside the herb-flecked potatoes.
💡 Chef's Tips
Always look for the 'PGI' seal to ensure you have authentic Arbroath Smokies smoked over hardwood in Scotland. Avoid overcooking the fish; because it is already hot-smoked, too much time in the oven will make the delicate flesh dry and tough. If you cannot find Arbroath Smokies, high-quality hot-smoked mackerel or kippers are the best substitutes, though the flavor profile will be more oily. For a truly traditional touch, serve the fish on a pre-warmed wooden board instead of a ceramic plate to retain the rustic feel. Save any leftover fish to flake into a creamy Cullen Skink soup or a morning Kedgeree.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Chablis or a dry Riesling to balance the smoke. A chilled glass of Scottish craft lager or a peaty Islay malt whisky (diluted with a splash of water) complements the wood-smoke aroma perfectly. Serve with a side of steamed samphire or buttered leeks for a vibrant green contrast. A thick slice of buttered brown soda bread is essential for mopping up the smoky juices and melted butter.