Free Cooking Recipes

A Scottish speciality, these small haddocks are split, gutted, closed again and smoked whole. Golden brown and headless, they need no further cooking and can be eaten cold, with buttered toast or cut up in a salad. They may also be buttered outside and inside and lightly grilled or warmed in the oven. For a tasty first course, smokics can be filleted and served in a light cheese sauce.