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Warm buttered Arbroath smokies, roast garlic aïoli, pickled kale and sourdough toast

• Jess Elliott Dennison

Published: October 12, 2018 at 4:14 PM

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Serves 2

Easy

Total time: 1 hr

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Check out these warm buttered Arbroath smokies with roasted garlic aïoli, crunchy pickled kale and fresh sourdough. This flavour-packed recipe comes from Edinburgh restaurant, 27 Elliott's

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Ingredients

Nutrition

• 3 cloves garlic

  skin on

• 2 tbsp cider vinegar

• 1½ tbsp caster sugar

• sea salt flakes

• 1 large leaf (about 60g) kale

  stem removed and roughly chopped

• 1½ tsp Dijon mustard

• 2 egg yolks

• 300ml rapeseed or mild olive oil

• ½ lemon

  juiced

• 50g butter

  soft

• 2 Arbroath smokies or smoked mackerels

• toasted sourdough slices

  to serve

Nutrition: per serving

• kcal752
• fat50.1g
• saturates15.5g
• carbs40.3g
• sugars4.9g
• fibre1.9g
• protein33.9g
• salt3.1g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Put the garlic in the centre of a large piece of foil with a pinch of salt and a drizzle of oil, then wrap up tightly and roast for 40 minutes until really soft. Cool slightly.

• step 2

  Stir the vinegar, sugar and a pinch of salt together in a large bowl until the sugar is mostly dissolved. Using your hands, scrunch the kale in the vinegar mixture to begin the quick-pickle process. Set aside for 10 minutes.

• step 3

  Squeeze the roasted garlic cloves out of their skins and put them in a small food processor with the mustard, egg yolks and a pinch of salt. Whizz until combined, then slowly drizzle in the oil until thickened and emulsified. Stir in the lemon juice and a little seasoning. This will make more aïoli than you’ll need, but will keep, covered, in the fridge for 4 days.

• step 4

  Spread some of the butter over a baking tray, then rub the remainder over and inside the cavities of the fish. Put in the oven for 5 minutes or until warmed through.

• step 5

  To serve, put the toast, smokie, a dollop of aïoli and a spoonful of pickled kale onto each plate. Drizzle over any melted butter from the tray to finish.

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Authors

Jess Elliott Dennison

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