Arbroath smokie, cheddar & baby spinach pie from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 24) by Gary Maclean

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on March 12, 2025

    Oh my, this is wonderful! I couldn't get an arbroath smokie, although I tried, so I followed Maclean's suggestion to use smoked salmon. I had some hot smoked salmon in the fridge, and some smoked mackerel, but not not enough of either so I used both. I did have trouble with the pie crust as written, but I strike this up to the fact that used gluten free flour and my eggs were smaller than recommended. I can amend that in future. Delicious, with a rather complex and yet subtle blend of flavors. That could have partially been because I used two kinds of fish, but I think this would be wonderful with any kind of smoked fish. I almost always have smoked fish around, and this will become a regular repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.