Scottish Arbroath Toasties
What's The Big Idea?
Arbroath is on Scotland's east coast, and has a long history of fishing; specifically, smoked fish is a speciality of the area.
These tasty snacks combine smoked haddock in a cheesy sauce served on slices of toast - it's almost the Scottish equivalent of Welsh Rarebit.
Well worth a try on a cold winter's evening...
Here's the list of what you need:
What To Do
- 6oz smoked haddock
- 175ml milk
- 2 tablespoons plain flour
- 1oz strong, hard, grated cheese - mature cheddar is fine
- One egg, separated
- Salt & freshly ground black pepper, to taste
- 4 slices of buttered toast
- Heat the smoked haddock in 150ml of the milk in a saucepan. Bring to the boil, reduce the heat, cover and simmer for about five minutes or until the fish flakes easily
- Remove the fish and flake
- Mix the flour with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, strirring continuously until thick
- Stir in the cheese, egg yolk and flaked fish. Season to taste with plenty of salt and freshly ground black pepper, then heat through
- Whisk the egg white until it is stiff and fold into the contents of the pan with a metal spoon
- Put the toast on a grill rack and spoon the fish mixture onto each slice of toast
- Place under a hot grill until it is lightly browned. Serve immediately
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