Arbroath Smokie and Potato Bake
Flaked Arbroath smokies layered with sliced tatties and rich cream, baked until golden and bubbling. Comforting Scottish coastal fare.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Casserole dish
- •Frying pan
- •Sharp knife or mandoline
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 29 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 510 kcal
Instructions
- 1
Heat your oven to 190°C (170°C fan) and lightly grease a medium casserole dish with butter.
- 2
Peel the skin away from the Arbroath smokies and discard the central backbone and small pin bones.
- 3
Flake the smoked haddock flesh into chunky pieces using clean fingers.
- 4
Slice the peeled potatoes into uniform rounds roughly 3 mm thick.
- 5
Melt the butter in a frying pan over a medium hob and cook the leeks until soft and sweet.
- 6
Whisk the double cream, whole milk, minced garlic, black pepper and nutmeg together in a jug.
- 7
Layer one-third of the sliced potatoes neatly across the base of the casserole dish.
- 8
Scatter half of the flaked smokie, softened leeks and snipped chives over the potato base.
- 9
Add a second layer of potatoes, the remaining smokie, leeks and chives, then top with final potatoes.
- 10
Pour the seasoned cream mixture evenly over the top, pressing down lightly to submerge the tatties.
- 11
Bake for 45 to 50 minutes until the tatties are tender and the top is golden and bubbling.
Chef's tips
Take care when flaking the fish to feel for fine pin bones with your fingertips. Do not add extra salt to the cream mixture, as traditional smokies are already salted during curing.
Ingredient substitutions
- Arbroath smokies → traditional undyed hot-smoked haddock
- leek → 2 finely sliced shallots or a mild brown onion
Storage
Store leftovers in a sealed container in the fridge for up to 2 days.
Reheating
Reheat in an oven at 180°C (160°C fan) covered with foil until piping hot right through.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which leaves them hard while the cream boils away.
- •Adding table salt before baking, which makes the naturally cured smokie far too salty.
Serving suggestions
Cooked Arbroath Smokie and Potato Bake?
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