Arbroath smokies are certainly not as popular as they once were and some people probably don't even know what they are. Traditionally, they are hot kiln-smoked small whole haddock. I reckon that along with kippers they have probably just drifted out of vogue because people don't want their kitchens to smell of fish, and they certainly don't want to contend with bones over breakfast. Well, this is a tasty, boneless breakfast dish and it certainly won't stink out the house. If you can't get Arbroath smokies, just poach and lightly flake some smoked Finnan haddock. Serve with soldiers of toast as a breakfast dish or a starter.
2 Arbroath smokies or about 500g smoked haddock, skinned and boned
1 leek, halved, finely shredded and washed
A couple of good knobs of butter
250-300ml double cream
4 Cotswold Legbar eggs
Salt and freshly ground black pepper
Remove the skin from the smokies, then remove the flesh from the bones, double checking that you haven't left any in. If you're using smoked haddock poach it in milk or water for 3-4 minutes, drain and break up the flesh.
Gently cook the leeks in the butter for 3-4 minutes until soft, then add the cream and smokies. Season lightly and simmer until the cream has reduced and just coating the fish. Check the seasoning and re-season if necessary.
Meanwhile soft-boil the eggs by carefully placing in simmering water for 5 minutes, then refreshing in cold water for a minute so they are cool enough to handle. Carefully peel and serve whole on the creamed smokie or cut it in half.Reuse content