Arbroath smokies on toast with poached Cotswold Legbar
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments