Can I cook Arbroath Smokie on the stovetop?
Yes, you can gently pan-fry it in a little butter or oil over medium-low heat for 3-5 minutes per side until heated through.
DINNER
Scottish Arbroath Smokie with Roasted Asparagus and Lemon Butter
This recipe features the distinct flavor of Arbroath Smokie, a hot-smoked haddock from Scotland, paired with tender roasted asparagus and a bright lemon butter sauce. It's a simple yet elegant dish perfect for a weeknight dinner or a special occasion.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
02
Toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper on the prepared baking sheet. Roast for 10-12 minutes, until tender-crisp.
03
While the asparagus roasts, place the Arbroath Smokies on a separate baking sheet. Roast in the same 400°F/200°C oven for 10-12 minutes, until the fish is heated through and flakes easily with a fork.
04
In a small saucepan, melt 2 tablespoons of unsalted butter over low heat. Remove from heat and stir in 1 tablespoon of fresh lemon juice and 1/2 teaspoon of chopped fresh dill.
05
Carefully remove the Arbroath Smokies from the oven. The skin can be easily peeled off if desired, or left on for extra flavor.
06
Serve each Arbroath Smokie with a portion of roasted asparagus, drizzled generously with the lemon butter sauce.
About This Recipe
This recipe features the distinct flavor of Arbroath Smokie, a hot-smoked haddock from Scotland, paired with tender roasted asparagus and a bright lemon butter sauce. It's a simple yet elegant dish perfect for a weeknight dinner or a special occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smoky flavor, you can briefly broil the Arbroath Smokie for 1-2 minutes at the end of cooking, watching carefully to prevent burning. A squeeze of fresh lemon over the fish before serving enhances its natural taste.
Easy Substitutions
If Arbroath Smokie is unavailable, you can use other hot-smoked haddock or even smoked mackerel. Fresh parsley or chives can be used instead of dill. Regular green beans or broccoli florets can replace asparagus.
Storage & Reheating
Store leftover Arbroath Smokie and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F/150°C for 10-15 minutes, or in a microwave on low power to avoid drying out the fish.
Serving Suggestions
Serve this dish with a side of creamy mashed potatoes or new potatoes tossed in butter and herbs. A simple green salad with a light vinaigrette would also be a refreshing addition. For a heartier meal, consider serving with crusty bread to soak up the delicious lemon butter.
Common Mistakes
Overcooking the fish can make it dry and tough; cook until just flaking. Overcooking asparagus makes it limp and mushy; aim for tender-crisp. Not trimming the woody ends of the asparagus can result in a fibrous texture. Forgetting to season the asparagus before roasting can lead to bland vegetables.
Frequently Asked Questions
What is the best way to remove the skin from the Arbroath Smokie?
After cooking, the skin usually peels off quite easily. You can use a fork and knife to gently separate it from the flesh.
Can I make the lemon butter sauce ahead of time?
You can melt the butter and mix in the lemon juice and dill a few hours in advance, then gently reheat it before serving.
MORE TO KNOW
Arbroath Smokies are traditionally cooked over wood fires, giving them a unique, rich flavor. When selecting your fish, look for firm flesh and a pleasant smoky aroma. The skin is edible but often removed before eating. The lemon butter sauce is a classic accompaniment that cuts through the richness of the smoked fish and complements the asparagus beautifully. Don't overcook the asparagus; it should retain a slight bite.
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