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Serves 8 as a starter
350 g Arbroath smokies (small smoked haddock), skin and bone intact,
275 ml double cream
whole nutmeg for grating
2 large eggs, lightly beaten
200 gm smoked salmon
salt and freshly milled pepper
You will need eight 4 cm (1½ in) deep ramekins with a base of 7.5 cm (3 in), well buttered and a large roasting tin

  •  skin and bone the smokies. You will find the flesh will part easily from the bones and you will be left with about 225-275 g (8-10 oz) of flesh after this
  •  place the fish in a food processor with a little salt, black pepper and a good grating of
    nutmeg. Blend until the fish has turned into a smooth pulp then slowly add the beaten eggs
  •  next add the cream and whiz everything together
  •  now preheat the oven to 375F/190C/Gas 5. Fill the roasting tin with about 2.5 cm (1 in) of boiling water and put this on the centre shelf of the oven
  •  line the base and sides of each ramekin with smoked salmon. Don’t worry about pieces and patches as it won’t show when they are turned out
  •  divide the fish mixture between the ramekins then place them in the roasting tin. Cook for exactly 30 minutes
  •  remove the ramekins and leave to cool. If you want to freeze them cover each with clingfilm first
  • to cook from frozen, remove the clingfilm and place the ramekins in a roasting tin. Then pour 2.5 cm (1 in) of boiling water into the tin and cook for 30 minutes at 350F/180C/Gas 4. Do the same if they have not been frozen but cook them for a little less
  •  serve turned out onto plates by holding each ramekin with a cloth, sliding a knife round the edge and tipping.
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