Smokie Recipes

• 2 Arbroath smokies (best smoked fish in the world) 
• 2 tbsp Scottish rapeseed oil  
• Large onion, finely chopped 
• 3 garlic cloves, minced
• 450g starchy potatoes (like Maris Piper or King Edward), peeled and chopped into small cubes
• 1 litre chicken or home made Smokie fish stock
• 200g curly kale or spring greens, tough central ribs removed and leaves roughly chopped 
• Salt and freshly ground black pepper to taste
• 1 lemon, add a squeeze if desired for taste 

1. Prepare the Fish: Gently peel the skin off the Arbroath smokies. Lift the flesh away from the central bone. Discard the skin, bones, and heads. Flake the fish into large, bite-sized chunks and set aside in a bowl. If you wish (as an additional step) Boil the skin and bones in water for 45 Mins to make your own Smokie fish stock.
2. Build the Base: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic. Cook gently for 5 minutes until soft and translucent, but do not let them brown. 
3. Simmer the tatties: Add the cubed potatoes to the pan and stir well to coat them in the oil. Pour in the 1 litre of stock. Bring the liquid to a boil, then turn the heat down to medium-low. Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender and slide off a knife easily. 
4. Cook the Greens: Stir the chopped kale or spring greens into the pot. Push them down into the hot liquid. Simmer uncovered for 4 to 5 minutes until the greens turn a vibrant bright green and are soft. 
5. Purée: Take the pan off the heat. Use a hand-held stick blender to blitz the soup until it is completely smooth, thick, and velvety. If it feels too thick, stir in a tiny splash of hot water. Season with a small pinch of salt and pepper (remembering the fish is already quite salty). 
6. Assemble and Serve: Ladle the hot green soup into warm bowls. Top each bowl with a generous handful of the flaked Arbroath smokie. Serve immediately with a home made morning roll on the side.  

• 2 Arbroath Smokies (flesh removed from skin and bones, flaked into chunks)
• 300g Pre-roasted baby potatoes (cold, skin-on, cut in half)
• 3 tbsp Fresh coriander (finely chopped)
• 1 tbsp spring onions chopped thin
• 1 green chilly fine chopped (optional)
• 2 tsp Chaat masala powder
• 4 tbsp Crispy fried onions (store-bought)
• 1/2 Fresh lime

Homemade Spiced Onion Relish:

• 1 large Red onion (very finely diced)
• Tomato Ketchup
• Brown sauce
• Tabasco
• Pinch of salt
• Dried mint (1-2 teaspoon)

Raita:

• 1/2 a cucumber (grated with pinch of salt)
• 1/2 a tsp pre toasted cumin seed
• Small tub of Greek yoghurt
• Lemon - zest only

1. Make the Spiced Onion. In a small separate bowl, mix the finely diced red onion, tomato, ketchup, mint, brown sauce and add tabasco and a tiny pinch of salt to taste. Stir well and set aside to let the flavours marry together.
2. Make the Raita. Grate the cucumber then squeeze out the juices and transfer the pulp to a bowl, mix in toasted cumin, lemon zest and yoghurt.Stir well and set aside to let the flavours marry together.
3. The Tatties. Slightly Warm the potatoes on a tray in the oven or in a saute pan and immediately transfer into a larger bowl, gently toss the cold, halved baby potatoes with the chaat masala powder and most of the fresh coriander. Make sure the cut side of the potatoes catches the spices. 
4. Combine with the Smokie. Add the flaked Arbroath Smokie chunks to the spiced baby potatoes. Turn gently with a spoon just to combine. Be careful not to break up the fish or tear the potato skins.
5. Layer the Dish. Divide the potato and fish mixture onto 4 serving plates. Spoon a generous amount of your homemade spiced onion relish right over the top. Drizzle beautifully with the raita.
6. The Crispy Finish. Scatter a heavy handful of crispy fried onions over each plate for a big crunch. Top with the remaining fresh coriander, spring onion, green chilli and a final squeeze of fresh lime juice. Serve and enjoy!