Ingredients:
- 1 Arbroath smokie
- 1 slice beef tomato
- 1 tbsp tomato sauce (home made) or passata
- 1 tbsp double cream
- Parmesan
Instructions:
- Preheat the oven to 200C.
- Peel the skin from the smokie and lift the flesh off the bone in flakes, checking carefully for stray bones.
- Lay the slice of beef tomato in the base of a small ramekin.
- Pile the flaked smokie on top.
- Add tomato sauce.
- Add double cream.
- Grate over a good layer of parmesan.
- Bake for 12-15 minutes until bubbling and lightly browned on top.
- Serve straight from the ramekin with buttered bread and a dressed rocket salad.
Arbroath smokies are already hot smoked and cooked, so they need only gentle warming.
The same mixture makes a good pate if blitzed with a little cream cheese and chilled.