Arbroath Smokies Baked With Whisky and Cream Recipe - Chef Jenny Jones of The Museum Inn

The glorious Arbroath Smokie is just one. The fish is caught, cleaned and salted to bring out any excess moisture then tied by the tail in pairs and hung on sticks ready for the smoking process to begin.

At the beginning of the 20th Century, the fisherfolk of the village of Auchmithie began moving to Arbroath and started smoking the haddock in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking to produce what we know as the Arbroath Smokie. this has now been given Protected Geographical status and can only be produced from haddock which must be made four km from Arbroath.

Rabbie Burns' birthday is January 25 when, on or around this date Burns' Night suppers are usually held. The Bard had a huge penchant for wine, women and of course poetry, indeed a recitation of his poetry is usually given at these suppers along with the piping in of the haggis and Scotch whisky.

Arbroath Smokies baked with whisky and cream

• 1pair of Arbroath Smokies
• Milk for poaching plus a bay leaf and six peppercorns
• Zest of one lemon
• 2 tablespoons chopped chives
• 100ml fish stock
• 150ml double cream
• 50ml Scotch whisky
• Seasoning 2 tablespoons grated Isle of Mull cheddar

Poach the smokies in milk for approximately ten mins then remove from the milk and separate the fish from the skin and bones, taking care to remove the smaller bones.

Heat the whisky in a small pan and reduce by half, add the fish stock, reduce slightly then add the double cream, lemon juice and seasoning. Bring to the boil and reduce again until the mixture thickens, add the smokies and chives. Check seasoning Divide the mixture into individual ramekins top with the grated cheese and place under the grill until cheese is bubbling and golden. Serve with toasted bread fingers and dressed green leaves.