Traditional Arbroath Smokie

Take a pair of Arbroath Smokies (traditionally hot-smoked haddock paired together).

Brush the skin lightly with melted butter.

Warm the fish through under a preheated grill (broiler) or in a medium oven for 5-7 minutes. Because they are already hot-smoked, you only need to heat them, not cook them further.

Carefully open the fish along the backbone and lift out the central bone.

Serve immediately while steaming hot with a knob of butter and optional lemon wedges.

Best enjoyed with brown bread and butter.