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This is a scottish fish breakfast dish. It goes by a variety of names, the most common being the arbroath toastie due to the north east town being synonymous with the smoked fish which is used as the main ingredient.

For US to UK equivalents see this rough guide

Arbroath Toastie Recipe

Ingredients:
6 oz (175g) smoked haddock
6 fluid ounces (175ml) milk
½ ounce (15g or 2 tablespoons) plain (all purpose) flour
1 ounce (25g) strong, hard, grated cheese
One egg (separated into white and yolk)
Salt, pepper for seasoning
4 slices of buttered toast (made when required)

Method:

Heat the smoked haddock fish in quarter pint (150ml) of the milk in a saucepan. Bring to the boil then reduce the heat, cover and cook for approx five minutes (the fish should flake easily with a fork). Remove the fish from the pan and flake into small (half bite size)pieces.

Mix the flour with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, strirring continuously until a thick consitency. Stir in the grated cheese, egg yolk and flaked fish. Season to taste with salt & pepper then heat through.

Whisk the egg white until it is stiff and fold in to the mixture. Then, put the toast(already toasted) on a grill (broiler) rack and spoon the fish mixture onto each slice of toast(covering as much as possible or the toast will simply burn). Place under a hot grill until it is lightly browned. Serve immediately.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide