Arbroath Smokies Haddock
Why suffer the pappy, yellow-dyed rubbish you find in supermarket shelves. If you've not had an Arbroath Smokie before, I promise you will remember the first time you open the packet. Smoked over fire and hung by the tails, a smokie has the most rich, rounded smoked flavour and texture. Heat up with some butter in the oven for 10 minutes and peel off the frame. Then use in a fish pie, kedgeree or just eat on its own. You'll never go back.
Why suffer the pappy, yellow-dyed rubbish you find in supermarket shelves. If you've not had an Arbroath Smokie before, I promise you will remember the first time you open the packet. Smoked over fire and hung by the tails, a smokie has the most rich, rounded smoked flavour and texture. Heat up with some butter in the oven for 10 minutes and peel off the frame. Then use in a fish pie, kedgeree or just eat on its own. You'll never go back.
Description
Why suffer the pappy, yellow-dyed rubbish you find in supermarket shelves. If you've not had an Arbroath Smokie before, I promise you will remember the first time you open the packet. Smoked over fire and hung by the tails, a smokie has the most rich, rounded smoked flavour and texture. Heat up with some butter in the oven for 10 minutes and peel off the frame. Then use in a fish pie, kedgeree or just eat on its own. You'll never go back.
