Scotland for visitors

Home

History

Recipes

Contact

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.

Smoked Salmon and Haddock Pots

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

Method:
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)

The images and contents on this page are copyright free for personal use ONLY. All other uses may be considered by the copyright holder.

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