📝 About This Recipe
Hailing from the small fishing town of Arbroath on Scotland's east coast, the Arbroath Smokie is a world-renowned delicacy of salt-cured haddock smoked over hardwood fires. This recipe honors the traditional 'hot-smoked' method by gently warming the fish in high-quality butter to release its deep, oaky aroma and succulent, flakey texture. It is a true taste of Scottish maritime heritage, offering a perfect balance of salt, smoke, and creaminess.
🥗 Ingredients
The Star Ingredient
- 2 whole fish Authentic Arbroath Smokies (cleaned and tied in pairs, look for the PGI status label)
For Poaching & Flavour
- 50 grams Unsalted Butter (high-quality grass-fed butter is best)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/2 Lemon (juiced)
- 1 tablespoon Fresh Parsley (finely chopped)
Traditional Accompaniments
- 500 grams Maris Piper Potatoes (peeled and halved for mashing)
- 50 milliliters Whole Milk (warmed)
- 1 tablespoon Heavy Cream (for the mash)
- 1 pinch Sea Salt (to taste)
- 2 thick slices Brown Bread (heavily buttered)
👨🍳 Instructions
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1
Begin by preparing the potatoes. Place the peeled Maris Piper halves in a large pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until tender.
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2
While the potatoes cook, prepare the Smokies. Use a sharp knife to carefully trim away the fins and the tail, and wipe the skin with a damp cloth to remove any excess soot from the smoking process.
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3
Lay the Smokies flat on a cutting board. Gently run your thumb along the backbone to open the fish out like a book (butterflying), but keep the skin intact.
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4
Carefully lift out the main backbone and any large visible rib bones. Don't worry about small pin bones yet, as they are easier to remove once warmed.
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5
Preheat your grill (broiler) to a medium-high setting, or prepare a large heavy-based frying pan over medium heat.
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6
Place the butterfied fish, skin-side down, onto a baking tray or into the pan. Dot the flesh generously with small nuggets of the unsalted butter.
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7
Sprinkle the freshly cracked black pepper over the buttered flesh. Avoid adding extra salt, as the smoking process already cures the fish with salt.
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8
Place the fish under the grill for 3-5 minutes, or cover the pan with a lid for the same duration. You are not 'cooking' the fish (it is already cooked by the smoke), you are merely warming it through until the butter bubbles and the oils release.
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9
While the fish warms, drain the potatoes and mash them thoroughly with the warm milk, cream, and a knob of butter until silky smooth.
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10
Remove the Smokies from the heat. Squeeze the fresh lemon juice over the hot flesh and sprinkle with the chopped parsley.
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11
To serve, carefully lift the fish using a wide spatula. The flesh should be moist, glistening, and easily flaked away from the skin.
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12
Serve immediately alongside a generous mound of creamy mashed potatoes and the slices of buttered brown bread to soak up the smoky butter juices.
💡 Chef's Tips
Always look for the PGI (Protected Geographical Indication) mark to ensure your Smokie was actually made in Arbroath using traditional methods. Do not overcook the fish; it only needs to be heated until the natural oils begin to seep out, otherwise, it will become dry. If you prefer a milder smoke flavor, you can gently poach the fish in a shallow pan of milk instead of using the butter/grill method. Use a fish bone tweezer to remove the smaller pin bones after warming if serving to children or guests who are sensitive to bones.
🍽️ Serving Suggestions
Pair with a glass of chilled, peaty Islay Scotch Whisky diluted with a splash of water to complement the smoke. A crisp, dry white wine like a Chablis or a Picpoul de Pinet cuts through the richness of the butter beautifully. Serve with a side of steamed Cullen Skink-style leeks or simple garden peas for a pop of color. For a traditional breakfast, serve the flaked Smokie flesh folded into creamy scrambled eggs.