Scottish Smokies in Hot Cream Sauce is a traditional Scottish recipe for a classic method of cooking smoked haddock in a cream sauce with Cheddar cheese, mustard and horseradish. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Smokies in Hot Cream Sauce.
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This is an excellent way of taking traditional kippers (smoked herring) to prepare and alternate breakfast dish. Though this recipe calls for a 'boil in the bag' kipper you can make this with 200g kipper fillets and a generous pat of butter instead.
Ingredients:
200g boil-in-the-bag pack of Scottish kiln-smoked kipper fillets with butter
150ml Double cream poured into a jug
2 tsp Coarse-grain mustard
2 tsp horseradish sauce
4 tbsp Finely grated extra mature Scottish Cheddar 4 tbsp
Toast, to serve
Method:
Pre-heat your oven to 200°C/180°C fan/Gas Mark 6. Open up the beg of kippers, peel off the skin from and discard. Cut the fish into large chunks and divide between two (150–200ml) ovenproof dishes. Pop the butter from the pack on top of the fish.
Pour a little cream over the fish, then mix together the mustard, horseradish, a little sea salt and lots of freshly-ground black pepper in the cream jug. Pour into dishes. Sprinkle the cheese over the top.
Transfer to the centre of your pre-heated oven and bake for 12–15 minutes until bubbling, then put under a hot grill to brown the cheese topping.
Serve with thick slices of toast, cut into triangles for dipping.
