Smokie en cocotte

Smokie en cocotte

Posh Eggs
30 mins
Louise Hagger

Arbroath smokies are a hot-smoked haddock produced in small smokehouses in Arbroath, Scotland.


Quantity Ingredient
200ml double cream
1 tablespoon grain mustard
1/2 small lemon, juiced
150g arbroath smokie or kippers
butter, to grease
1 tablespoon chopped dill, plus extra for sprinkling
4 duck eggs or large hen eggs
4 teaspoons creme fraiche
bunch asparagus, woody ends snapped off
freshly ground black pepper


  1. Heat the cream in a small pan over medium heat until boiling. Allow to bubble away for 3 minutes, then remove from the heat and add the mustard and lemon. Pour into a bowl and leave to cool.
  2. Cook the smokies in the microwave or under the grill. When cool enough to handle, remove the skin and flake the flesh, discarding the skin and any large bones. Leave to cool completely.
  3. Preheat the oven to 180°C. Grease four 160 ml ramekins with butter. Fold the smokies and dill through the mustard cream, then spoon the mixture between ramekins. Break an egg into each. Season, then put a spoonful of crème fraîche on top of each egg yolk and sprinkle with a little dill.
  4. Arrange the ramekins in a deep ovenproof dish or roasting tin. Pour just-boiled water into the dish or tin to reach halfway up the sides of the ramekins. Transfer to the oven to bake for 18–20 minutes, or until the egg whites have set.
  5. Meanwhile, bring a pan of salted water to the boil and blanch the asparagus for 3–4 minutes until tender.
  6. Carefully remove the baked eggs from the oven, then serve with asparagus soldiers for dipping.
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