Description
Described by chef Nick Nairn as “one of the world’s great taste experiences” smokies are pairs of haddock (as opposed to herring or kippers) tied at the tail, dry salted and smoked to unctuous perfection in, oddly enough, Arbroath. Glorious.
Serves 2
Cooking instructions
Grill for 5-10 mins and top with butter to serve
Danny O’Sullivan –
Really Good. we loved it, had ours with some chopped dill lemon and butter!! beautiful!!!