Smoked Haddock Recipe with Garlic Aïoli and Kale

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

  • serves 2
  • Easy

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



  • garlic 3 cloves, skin on
  • cider vinegar 2 tbsp
  • caster sugar 1½ tbsp
  • sea salt flakes
  • kale 1 large leaf (about 60g), stem removed and roughly chopped
  • Dijon mustard 1½ tsp
  • egg yolks 2
  • rapeseed or mild olive oil 300ml
  • lemon ½, juiced
  • butter 50g, soft
  • Arbroath smokies or smoked mackerels 2
  • sourdough slices toasted, to serve


  • 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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Nutritional Information

  • Kcals 752
  • Fat 50.1g
  • Saturates 15.5g
  • Carbs 40.3g
  • Sugars 4.9g
  • Fibre 1.9g
  • Protein 33.9g
  • Salt 3.1g