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Recipe Name: Arbroath Smokies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Arbroath smokies
Knob of butter
Freshly ground black pepper
Warm by steaming, or heat in a gentle oven, or heat under a moderate
grill. Split open and remove backbone. Dust with pepper, add knob of
butter. Close up, heat through again. Converted by MC_Buster. NOTES
: Scots are among the finest makers of smoked fish and Arbroath
smokies are quite unlike any other smoked fish in the world. It is
difficult to get them outside Scotland, but if you find them, buy them
and try them! Small haddocks are cleaned but not split open, salted,
tied by their tails in pairs and smoked over oak or silver birch
chips. The outside is a beautiful copper colour while the inside has a
creamy texture and a most delectable savoury flavour. In the following
method, it is important to do no more than heat the fish, as they have
already been cooked by the smoking process and any further cooking
will only dry them out. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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