Recipe - Arbroath Smokie Loaf

Arbroath Smokie Loaf

This can be served as an appetizer or as an entree.

Ingredients:

12 oz. Arbroath Smokie ( you can use other smoked haddock or other smoked fish )
3/4 cup evaporated milk, fat free
2 Tbs. olive oil
2 oz. mushrooms, chopped ( button or your choice )
1/2 tsp. barbecue spice ( Paul Prudhomme's or Emerils )
1/2 cup breadcrumbs
1/2 tsp. barbecue spice
1 Tbs. parsley, dried
1/2 tsp. thyme
1/2 tsp. basil, dried
1/2 tsp. oregano, dried
1/2 tsp. garlic garnie
2 eggs, large - beaten
3 Tbs. all purpose flour
1/2 cup evaporated milk, fat free
1 Tbs. butter
parsley, dried
chives, dried

Pour 3/4 cup of milk into a pan and put the Arbroath smokie in it and heat up to almost a boil and simmer for about 5 minutes. Remove the fish and set it aside to cool. Reserve the liquid. While the fish is cooling, add the oil to a pan and heat up, than add the chopped mushrooms, fry for a couple of minutes and than season with barbecue seasoning and set aside. Now flake the fish, removing bones and skin and put the fish into a bowl. Next add the breadcrumbs, barbecue seasoning, parsley, thyme, basil, oregano, garlic garnie, salt, pepper and eggs. Using your hands blend the mixture together, so that all of the spices are incorporated. Pack the mixture into a one liter pudding tin or loaf pan ( that is sprayed with oil ). Cover the tin with greased parchment paper or aluminum foil and bake in a preheated oven at 375 degrees for 45 to 50 minutes or until golden brown. While this is baking make a white sauce: by blending 3 Tbs. of flour and 1/2 cup of milk and than slowly stir in the reserved fish milk and add 1 Tbs. of butter. Bring to a boil and cook for several minutes, stirring constantly until it thickens. Than season the sauce to your taste with salt and pepper. Remove the loaf when done to a serving plate and spoon some of the white sauce over the top of the loaf and sprinkle with a little parsley and chives.