Smoky treatS

Delicious at any time, the smoked haddock known as Arbroath smokies are especially welcome in the early months of the year. This is a time when storms may affect supplies of fresh fish. Smoked haddock is processed in numerous parts of the British Isles. However, only haddock smoked using traditional methods within a five-mile radius of Arbroath, in Scotland, can use the name ‘Arbroath Smokie’. They are hot-smoked in pairs in a wooden barrel until the skins are copper-brown, but the flesh is still very pale. The smoky sweetness of these fish works well in rich, creamy dishes such as fish pies.