Arbroath Smokies In Cream Recipe

• 9/10 kg Arbroath smokies
• 280 ml double cream
• 1 x pepper and cayenne pepper to taste
• 1 x few Tbsp. dry breadcrumbs
• 20 gm Scottish Cheddar grated
• 4 x or possibly 6 ramekins or possibly a small ovenproof baking dish greased

1. Set the oven at Gas Mark 6 400 degrees F 200 degrees C.
2. Remove the flesh from the fish and flake into bitesized pcs.
3. Divide the fish between the ramekins or possibly arrange in the base of the baking dish.
4. Gently heat the cream with the seasoning till slightly thickened.
5. Stir then pour over the fish
6. Mix the breadcrumbs with the cheese and sprinkle proportionately over the top of the ramekins or possibly baking dish.
7. Stand on a baking tray and bake for l O to 12 min till bubbling.
8. Quickly brown under a warm grill then serve immediately with warm toast or possibly crusty bread and salad.
9. Note as a delicious variation add in two Tbsp.
10. minced fresh herbs to the Arbroath smokies before pouring over the cream.
11. Serves 4

cream, pepper, breadcrumbs, ramekins

Taken from cookeatshare.com/recipes/arbroath-smokies-in-cream-69290 (may not work)