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Scottish Smokies in Hot Cream Sauce

Scottish Smokies in Hot Cream Sauce

Try these lovely Scottish Smokies in Hot Cream Sauce taken from the Dairy Diary.






Scottish Smokies in Hot Cream Sauce

Ingredients

Scottish kiln-smoked kipper fillets with butter 200g boil-in-the-bag pack

Double cream 150ml (¼ pint)

Coarse-grain mustard 2 tsp

Hot horseradish sauce 2 tsp

Finely grated extra mature Scottish Cheddar 4 tbsp

Toast to serve

Instructions

1

1 Preheat oven to 200°C/180°fan/Gas 6. Open up bag of fish, peel off skin and discard. Cut fish into large chunks and divide between two (150–200ml/5–7fl oz) ovenproof dishes. Pop butter from the pack on top.

2

2 Pour a little cream over fish, then mix mustard, horseradish, a little sea salt and lots of freshly ground black pepper in the cream pot. Pour into dishes. Sprinkle with cheese.

3

3 Bake for 12–15 minutes until bubbling, then put under a hot grill to brown the cheese topping.

4

4 Serve with thick slices of toast, cut into triangles for dipping.

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