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Mini Oatcakes with Arbroath Smokies

Mini Oatcakes with Arbroath Smokies recipe

If you’re looking for a tasty treat to make guests at Christmas, these could be just the ticket. Arbroath Smokies are wood-smoked haddock, which are traditionally produced in the east coast fishing town of Arbroath in Scotland and provide a creamy, luscious flavour to these home made oatcake canapés.

Makes 40

For the oatcakes

  • 70g butter
  • 70g plain flour
  • 140g oatmeal
  • 140ml water
  • 1 tsp baking powder
  • Pinch of salt
  • Handful of rolled oats and extra oatmeal for rolling

For the smokie mix

  • 400g cooked smoked haddock
  • 225ml milk
  • 50g butter
  • 50g plain flour
  • 1 bay leaf
  • Pinch of nutmeg
  • Pinch of salt
  • 100g grated Cathedral City Mature
  • Bunch of chopped chives

To make the oatcakes, sift the flour, salt and baking powder into a bowl, mix in the oatmeal and then rub in the butter until it resembles breadcrumbs.

Add the water, mix to a soft dough, then roll out onto a surface sprinkled with oatmeal and rolled oats to a thickness of about ½ a centimetre. Cut into 50 pence piece sized circles and bake at 180ºC / fan 160ºC / 350ºF / Gas Mark 4 for about 20 minutes or until golden. Leave to cool on a wire rack.

For the topping, flake the cooked smoked haddock into a bowl and season well with pepper. If cooking the haddock from fresh, use 450ml milk. This is in addition to the 225ml milk you need for the béchamel.

Set a pan on a low heat and make a thick béchamel sauce using the butter and flour to make a roux then slowly add 225ml milk with a bay leaf and a good pinch of nutmeg. Let it cook gently for about 10 minutes, take out the bay leaf, then add the grated Cathedral City Mature, stir well and cook for a further 2-3 minutes.

Pour into the bowl with the fish, mix well, taste and adjust the seasoning. Stir in some chopped chives and put in the fridge to firm a little.

When ready to serve, spoon a little of the mix onto the oatcakes and twist some black pepper over with a sprinkle of chives.

This recipe and photo was provided by Cathedral City

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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