Instructions: 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.

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.

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