Arbroath Smokie Crêpes

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

Ingredients
One pair of Smokies (boned, skinned and flaked)
12 basic french crepes
Saffron rice
½ onion, finely chopped
½ oz butter
1 measure vermouth
½ pint bechamel sauce
¼ pint of double cream
½ tspn lemon juice
Pinch parsley

Method
1. Gently heat the butter and sweat the onion. Pour off all the butter, add the vermouth and reduce by half.
2. Add the bechamel, lemon juice and parsley. Cook for 2 minutes, then add the cream.
3. Add the flaked smokies to the sauce.
4. Fill the centre of the crepes with the smokie mixture and roll into cigar shapes.

Serve with saffron rice and garnish.