Arbroath Smokie Omelette
This is a twist on a traditional Arbroath smokie, could be enjoyed as a supper dish or as a main course. Packed with smoked fish and fully of flavour.

Ingredients
Arbroath Smokie Omelette
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+
£7.48
To cook the haddock:
Knorr® Professional Roast Chicken Paste Bouillon 1kg
/g
17.5 g
0%

Double cream
/ml
165.0 ml
0%
Whole milk
/ml
330.0 ml
0%
Bay leaves
/g
1.0 g
0%
Onions
/g
50.0 g
0%
Celery
/g
25.0 g
0%
Smoked haddock
/g
550.0 g
0%
Butter
/g
65.0 g
0%
Plain flour
/g
65.0 g
0%
White Pepper
/g
3.0 g
0%
Salt
/g
5.0 g
0%
Creme Fraiche
/ml
130.0 ml
0%
For the omelette:
Vegetable oil
/ml
15.0 ml
0%
Parmesan (grated)
/g
20.0 g
0%
Flat leaf Parsley
/g
5.0 g
0%
Egg
/pc
20.0 pc
0%
/
To cook the haddock:
-
Double cream 165.0 ml
-
Whole milk 330.0 ml
-
Bay leaves 1.0 g
-
Onions 50.0 g
-
Celery 25.0 g
-
Smoked haddock 550.0 g
-
Butter 65.0 g
-
Plain flour 65.0 g
-
White Pepper 3.0 g
-
Salt 5.0 g
-
Creme Fraiche 130.0 ml
For the omelette:
-
Vegetable oil 15.0 ml
-
Parmesan (grated) 20.0 g
-
Flat leaf Parsley 5.0 g
-
Egg 20.0 pc
Preparation
-
To cook the haddock:
- Take the KNORR Roast Chicken bouillon paste, Double cream and milk, bay leaves, onion, and celery and bring to light simmer
- Add in the smoked haddock and cook for 5 minutes or until cooked.
- Remove from the heat and take the fish out of the liquor.
- Whilst still hot remove the skin a flake the fish.
- Pass the cooking liquor through a sieve.
- In a new pan melt the butter and add the flour and mix into a smooth paste and allow to cook out for 2 minutes.
- Slowly add the cooking liquor to the pan and mix through until smooth.
- Add the crème fraiche and season.
-
For the omelette:
- Add the veg oil to a pan, whisk 2 eggs (If you are doing an individual) add the mixture the pan and move around until they stat to set on the side.
- Fold the omelette in half.
- Place a portion of the cooked flaked fish and sauce on top of the omelette then top with parmesan cheese and glaze under the grill.
- Serve with a green salad.