Hot Arbroath Smokie Creel

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

Ingredients
One pair of Smokies (boned and skinned)
12 short pastry tart moulds
Saffron rice
½ onion, finely chopped
½ oz butter
2 oz mushrooms
Pinch thyme
1 measure vermouth
Pinch turmeric
¼ pint of double cream
½ tbspn lemon juice
Pinch parsley
¼ pint fish velouti

Method
1. Gently heat the butter and sweat the onion, taking care not to brown, add the sliced mushrooms and cook gently for 2 minutes.
2. Add the vermouth and reduce by half.
3. Add the velouti, turmeric, thyme, lemon juice and parsley. Cook for 10 minutes.
4. Finish the sauce off by adding the cream and check the seasoning.
5. Taking care not to re-boil, add the flaked smokies and simmer gently for 5 minutes.
6. Lay the freshly cooked saffron rice in a warmed presentation dish and place the warmed tart cases on top. Spoon the smokie mixture into the tarts.

Garnish with lemon and parsley and serve.