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|Arbroath Smokies are hot smoked Haddocks ready to eat.
These Haddock are headed,cleaned and hung in pairs in traditional smoke houses to give this beautiful golden colour.
This method originated in the town of Arbroath and can be traced back to the 1880s, the same method is still in use today.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Kedgeree of Arbroath smokies
2 Arbroath smokies, skinned and boned
25g/1 oz butter
1 onion, sliced
2 green cardamom pods, split
¼ tsp turmeric
1 cinnamon stick
350g/12 oz basmati rice
600ml/1 pint stock
2 eggs, hard-boiled
fresh chopped parsley
Melt the butter in a large pan, add the onion and cook for 3 minutes until it begins to soften, add spices cook for a further 3 minutes.
Add the rice and stock, reduce the heat, cover and cook for 15 minutes.
Flake the Arbroath smokies and add to rice. Stir in gently and cook for a further 5 minutes.
Serve the kedgeree garnished with the egg and with a sprinkling of parsley.