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Smoked salmon and haddock pots Recipe and Meal Ideas
Scottish Fish Food Drink and Picnic Ideas
Smoked salmon and haddock Recipe

This recipes combines two of the best fish, which can be found in Scottish waters. If you can obtain them, Arbroath Smokies are the best for the haddock part. It can be used as a light snack or a picnic idea. In addition it coudl also be used as a main course with the addition of some additional items such as bread or potatoes.

Smoked Salmon and Haddock Pots

8oz smoked haddock fillet
6 oz smoked salmon
6fl oz double cream
salt and pepper
grated nutmed
3 oz scottish chedar cheese(grated)

Set oven to 400F or mark 6. Butter 6 ramekin dishes
Remove the skin and bones from the haddock and flake the fish. Cut the salmon into pieces and mix together. Divide the mixture between the ramekin dishes. Season the cream with salt and pepper then pour over the fish(which should now be in the dishes)

Sprinkle with grated nutmeg and top with the cheese. Place the ramekin dishes on a baking tray and bake for 15 to 20 minutes until lightly browned and bubbling.

Serve with crusty bread.(should serve either 4 or 6)

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

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