Recipe by Amis
This is attributed to Arbroath, Angus, Scotland because of the smoked haddock, whether the recipe originated there or not. This makes an excellent breakfast or a light supper. Posted for Zaar World Tour 05.
Top Review by graffeetee
oh this was good! i served it as an appie at my burns night supper. i used a nice sharp tobermory cheddar, and quartered the toasts after broiling. the topping is thick enough that it made great finger food. everyone loved it!
- 6 ounces smoked haddock (175g)
- 1 cup milk (237 ml)
- 1⁄2 ounce all-purpose flour (15g or 2 tablespoons)
- 1 ounce grated cheese, strong hard (25g or 1/4 US cup)
- 1 egg (separated into white and yolk)
- 1 pinch salt
- 1 pinch pepper
- 4 slices of buttered wheat toast
Directions See How It's Made
- Heat the smoked haddock in quarter pint (157 ml or two-thirds US cup) of the milk in a saucepan.
- Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork.
- Remove the fish with a fish slice 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, stirring continuously until thick.
- Stir in the cheese, egg yolk and flaked fish.
- Season to taste with salt, pepper then heat through.
- Whisk the egg white until it is stiff and fold in with a metal spoon.
- Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast.
- Place under a hot grill until it is lightly browned.
- Serve immediately.