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Arbroath Smokie and Parmesan Tart

Arbroath Smokie and Parmesan Tart

A superbly scrupmtious tart and a great way to introduce fish.

Serves 6-8


1 pr Arbroath Smokies:

100ml milk:

200ml double cream:

2 large free-range eggs:

2tbsp chives, finely snipped:

40g grated parmesan cheese:


200g plain flour, sifted:

25g freshly grated Parmesan cheese:

125g unsalted butter, diced:

1 large free-range egg, beaten:

Olive oil:

To make the pastry:

Place the flour, parmesan and butter in a food processor with a pinch of salt. Process, then slowly add the egg through the feeder tube. Add the teaspoon or two of oil if needed, then bring together with your hands and wrap in Clingfilm:

Chill for an hour or so then roll out to fit a deep 23cm or 9" tart tin. Prick the base and chill again - preferably overnight:

Bake blind (fill centre with foil and baking beans) for 15 nimutes at 190C/375F/Gas 5. Remove foil and beans and continue to bake for a further 5 minutes. Remove from oven and cool.:

Flake the Smokies, taking great care to remove all bones. Place the fish in the base of the cooled tart. Mix the milk, cream, eggs, chives, Parmesan and plenty freshly milled black pepper (no salt). Slowly pour the filling over the fish. Bake for 40-45 minutes at the same temperature until set and tinged with golden brown. Serve warm with salad.

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