“41st. & Dunbar”
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Vancouver, B.C.

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Arbroath Toasties

Arbroath is smoked Haddock then add egg and your favourite cheese.

Ingredients:

  • 6 oz (175g) Neptune smoked Haddock * * *
  • 6 fluid ounces (175ml or one third cup) milk
  • ½ ounce (15g or 2 tablespoons) all-purpose flour
  • 1 ounce (25g or ¼ cup) English grated cheese * * *
  • One egg (separated into white and yolk)
  • Salt, pepper, freshly ground black pepper, to taste
  • Placed on four (4) slices of your favourite toast buttered

Method:

Heat the smoked haddock in quarter pint (150ml or two-thirds cup) of the milk in a saucepan.
Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork.
Remove the fish with a fish slice and flake.
Mix the flower with the rest of the milk and then stir into the milk in the saucepan.
Bring to the boil and cook for two minutes, stirring continuously until thick.
Stir in the cheese, egg yolk and flaked fish. Season to taste with salt, pepper, freshly ground black pepper, then heat through.
Whisk the egg white until it is stiff and fold in with a metal spoon.
Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast.
Place under a hot grill until it is lightly browned. Serve immediately.

* * * available at The Celtic Treasure Chest



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