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Arbroath Smokie Pancakes

Arbroath Smokie Pancakes

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Recipe by Sue Lawrence. Serves 3 as main or 6 as starter a yummy new way to enjoy this most traditional of smoked fish.

Ingredients

  • Pancakes: 150g plain flour,sifted, 1 large free-range egg, 225ml milk.
  • Filling: 284ml tub double cream, 1 pair smokies, 1 heaped tbls lovage chopped (or use flat leaf parsley), Grated zest of small lemon.

Method

  1. First make the pancake batter. Place everything in a mixer or food processor and process until smooth.
  2. Pour into a wide jug and chill for an hour or so. To make pancakes smear the base of a crepe pan with a little butter, then, once hot, adding 2 tbsp of the batter and swirling around to fill the base of the pan.
  3. Once the underside is done, flip over and continue to cook (2-3 minutes altogether).
  4. Stock the pancakes in a pile. The amount should make 6.
  5. Bring the cream slowly to the boil in a saucepan and cook over a medium heat for a couple of minutes until slightly thickened.
  6. Season well with pepper then add the lovage and lemon.
  7. Meanwhile, remove the flesh from the smokies, flake it ensuring it is bone-free, and add to the pan.
  8. Stir for a minute, then remove from heat.
  9. Place a spoonful of the thick mixture in a pancake and roll up.
  10. Put into gratin dish and drizzle over any remaining thin mixture.
  11. Cover with foil and heat in the oven (180C/350F/Gas4) for about 10-15 minutes or until piping hot.

To Serve

Serve each pancake with a side salad or new potatoes.

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