Arbroath Smokie Omelette

Arbroath Smokie Omelette is a variation on Omelette Arnold Bennett but made with Arbroath Smokies which are haddock which have been hot-smoked. The omelette is served with a creamy, cheesy sauce and radicchio and watercress.

Ingredients

400g Arbroath smokie, flesh
400ml full fat milk

Omelette

5 eggs, beaten
Salt and pepper
25g butter

Sauce

15g plain flour
25g butter
50ml double cream
200ml milk from the poaching liquor
100g cheddar cheese, grated

To serve – radicchio and watercress

Method

Print Recipe

Heat the smokies in paper in the oven until just warm.
To make the sauce, melt the butter when foaming, add the flour, then cook out for a minute. Whisk the poaching milk then the cream, season and stir in half of the cheese.
To make the omelette, whisk together the eggs, then season. Heat a large non-stick pan, add the butter; and then when foaming, add the egg mix. Turn the pan down to a medium heat.
Using a fork, bring the edges of the eggs in. When starting to firm up, keep cooking without any colour, roll over onto an oval, pop into a heatproof dish, roll into a rugby ball shape, dot with smokies, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
Serve with watercress and radicchio.

Ingredients

400g Arbroath smokie, flesh
400ml full fat milk

Omelette

5 eggs, beaten
Salt and pepper
25g butter

Sauce

15g plain flour
25g butter
50ml double cream
200ml milk from the poaching liquor
100g cheddar cheese, grated

To serve – radicchio and watercress

Method

Heat the smokies in paper in the oven until just warm.
To make the sauce, melt the butter when foaming, add the flour, then cook out for a minute. Whisk the poaching milk then the cream, season and stir in half of the cheese.
To make the omelette, whisk together the eggs, then season. Heat a large non-stick pan, add the butter; and then when foaming, add the egg mix. Turn the pan down to a medium heat.
Using a fork, bring the edges of the eggs in. When starting to firm up, keep cooking without any colour, roll over onto an oval, pop into a heatproof dish, roll into a rugby ball shape, dot with smokies, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
Serve with watercress and radicchio.