Arbroath Smokie En Papillote

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

Ingredients
One pair of Smokies
4 sliced tomatoes
3oz sliced mushrooms
Juice of half lemon
Pinch parsley, butter, thyme

Method
1. Warm the smokies slightly and split with your thumbs, remove the bone.
2. Place on a piece of greased foil, season with fresh milled pepper and squeeze the lemon juice over.
3. Lay the slices of tomato in a row lengthways. Place on the sliced mushrooms and sprinkle with thyme.
4. Pour melted butter over and seal each smokie individually making a parcel.
5. Cook in a moderate oven for 10 minutes, open parcels and arrange on presentation dishes.

Garnish and serve at once.