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Mini Oatcakes with Arbroath Smokies in Cheese Sauce

Mini Oatcakes with Arbroath Smokies in Cheese Sauce.

Makes about 40

Arbroath Smokies are wood-smoked haddock, which are traditionally produced in the east coast fishing town of Arbroath in Scotland and provide a creamy, luscious savoury flavour.

If Arbroath Smokies cannot be found, any cooked smoked haddock can be used instead.

Accompanied with Cathedral City Mature and homemade oatcakes, these canapés are a perfect, extra special treat for your guests at Christmas.

Mini Oatcakes with Arbroath Smokies in Cheese Sauce

Mini Oatcakes with Arbroath Smokies in Cheese Sauce:

For The Oatcakes:

70g butter

70g flour

140g oatmeal

140ml water

1 tsp baking powder

Pinch of salt

Handful of rolled oats and extra oatmeal for rolling

For The Smokie Mix:

400g cooked smoked haddock

225ml milk

50g butter

50g plain flour

1 bay leaf

Pinch of nutmeg

Pinch of salt

100g grated Cathedral City Mature

Bunch of chopped chives

Mini Oatcakes with Arbroath Smokies in Cheese Sauce
Mini Oatcakes with Arbroath Smokies in Cheese Sauce

Method:

1.) To make the oatcakes, sift the flour, salt and 1tsp of baking powder into a bowl, mix in the oatmeal and then rub in the butter until it resembles breadcrumbs.

2.) Add the water, mix to a soft dough, then roll out onto a surface sprinkled with oatmeal and rolled oats to a thickness of about ½ a centimetre.

3.) Cut into 50 pence piece sized circles and bake at 180ºC / fan 160ºC / 350ºF / Gas Mark 4 for about 20 minutes or until golden.

4.) Leave to cool on a wire rack.

For The Topping:

1.) Flake 400g cooked smoked haddock into a bowl and season well with pepper.

2.) If cooking the haddock from fresh, use 450ml milk.

3.) This is in addition to the 225ml milk you need for the béchamel.

4.) Set a pan on a low heat and make a thick béchamel sauce using 50g butter and 50g flour to make a roux then slowly add 225ml milk with a bay leaf and a good pinch of nutmeg.

5.) Let it cook gently for about 10 minutes, take out the bay leaf, then add 100g grated Cathedral City Mature, stir well and cook for a further 2-3 minutes.

6.) Pour into the bowl with the fish, mix well, taste and adjust the seasoning.

7.) Stir in some chopped chives and put in the fridge to firm a little.

8.) When ready to serve, spoon a little of the mix onto the oatcakes and twist some black pepper over with a sprinkle of chives.

Mini Oatcakes with Arbroath Smokies in Cheese Sauce

Mini Oatcakes with Arbroath Smokies in Cheese Sauce.

Recipe and photo credits-  Cathedral City.

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