Smokie and Black Pudding Linguine

[minesamojito]

Abroath smokies are wonderful creamy smoky hot smoked haddock that are a real treat, as you open them from their wrapping you get a hit of real woodsmoke, peel away the golden skin and you reveal the soft creamy flakes of fish….
They are wonderful just as they are picked at with smoky fingers, or lavish them in this simple pasta recipe.
Gently soften a finely chopped shallot and garlic clove in a little olive oil. Set some Linguine cooking as per the packet to al dente enough for 2.
Flake the the flesh from the smokie into the onion and garlic, and fine zest of half a lemon and warm through, add 3 tbsps of creme fraiche, a good grind of black pepper, a handful of finely chopped flat leaf parsley and chives.
Using tongs remove the pasta from the water and into the sauce, splash a little of the pasta water in too, stir through, and top with some crisp crumbs of Stornoway black pudding that have been dry fried in a pan, a squeeze of lemon, a little olive oil, and a little grated parmesan.
Cheers
Marcus

[Gaelceltic]

Oh you're not half trying to tempt me there Marcus, ha ha ha. Looks fantastic as ever.

I used to regularly shop in Arbroath as it was just along the road from me, and would pop into Spinks and pick up some fresh smokies for hubby. Remember way back, before I became vegetarian, two of us popping in and eating them right away while still hot. They were to die for.

[minesamojito]

That's my dream that I'll one day realise, head down to Spinks and pick up a hot smokie and eat with my fingers....mmmm
Am just hot smoking some mackerel I caught off Stonehaven over the weekend.
Cheers
Marcus

[Gaelceltic]

You'll have to do it, certainly will be worth it. Then, if you've still got room, pop into the fish and chip shop down near the harbour, you'll know it's the right one if there's a queue forming outside....it's the best ever, everything freshly made.

Enjoy the mackerel.