Customers
| how to buy from us |
| recipes |
| items for sale |
| price list |
Smokie and Parsley Pots
Serves 6
Ingredients
3 Arbroath Smokies skinned, boned and flaked
250ml Double Cream
4 tablespoons finely snipped Parsley, Dill Fennel
100g grated Cheddar Cheese
Freshly ground Pepper and Salt to taste
Method
- Grease 6 ramekin dishes and pour a little cream into each
- Place a layer of smokie and a layer of herb into each
- Cover with the cheese
- Place the ramekins in a dish of water and bake for 15 minutes at gas mark 5 (190c / 375f)
- Serve hot garnished with the herb used with finger of toast
Recipe supplied by Sue Turner for distribution by HOPE