Arbroath smokie

/ahr-brohth SMOH-kee/

A pale bronze haddock or whiting salted for two hours and then lightly hot-smoked over peat in less than an hour to a dark copper colour, so it will only keep for a day or two. It is gutted and the head is removed, and it is not split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. It does not need to be reheated but it can be eaten hot or cold. It is probably best cold with a squeeze of lemon and brown bread (US: wheat bread).

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