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Arbroath smokies timbale

Serves 2
Ingredients:
Leftover Arbroath smokey (about 100g), flaked, bones removed
5 or 6 Baby potatoes, boiled, peeled and sliced
Crème fraîche (about 2 heaped tbsp), mixed with a little milk to make it flow
30-40g thinly sliced Brie or crumbled pepper Boursin 
Seasoning
2 small Le Creuset casserole oven proof dishes 

Method:
Preheat oven to 190 C.
Grease the dishes, place alternate layers of sliced potatoes, fish and cheese.
Cover with seasoned Crème fraîche making sure it seeps through all layers. 
Cook for about 15mn until hot through.
Serve with a slice of crusty bread/baguette.

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