Listed below are some recipes using Arbroath Smokies. We hope you enjoy making these and we will try to update them regularly.
- 1lb of mashed potato
- 2 smokies, skinned and boned
- 1 leek
- salt and pepper to taste
- flour, egg and breadcrumbs for the coating
Chop leek and wash then fry in a little oil.
In a bowl mix the mashed potato, smokies and leeks, season to taste.
Form into fishcakes, coat in flour and egg and then cover in breadcrumbs.
Refrigerate for one hour.
Deep or shallow fry until crisp and golden.
Serve with a mixed green salad and vinaigrette.
- 8oz of skinless and boneless smokies
- 8oz of creamed cheese
- 1 tbsp of horseradish sauce
- 2 tps of Dijon mustard
- cayenne pepper
- salt and pepper
Place all ingredients in a food processor and mix for one minute, season to taste
Serve with oatcakes or toast and a lightly dressed salad
CULLEN SKINK SOUP (WITH A DIFFERENCE)
- 12 oz of skinless and boneless smokies, flaked
- 1.5 pints of boiling water
- 1 medium onion, chopped
- 1 pint of milk
- 1.5 lbs of boiled potatoes, chopped
- ½ oz of butter
- Parsley to garnish
Place the water and milk in a pan, bring to boil. Add the onion, cover and simmer for 5 minutes, Add the potatoes, flaked smokies and stir well. The soup should have a creamy consistency.
Garnish with chopped parsley and serve
- 3 pairs of smokies, skinned and boned
- 2 eggs
- ¾ pint of white sauce
- 2 oz grated cheese
- 1 oz butter
Separate the eggs, fold the yolks into the flaked smokies and add the white sauce.
Beat egg whites until stiff and fold into mixture.
Place in an ovenproof dish, cover with cheese and dot with butter.
Bake for 20 mins at Gas Mark 5, (190oC) until top is brown and bubbling.