Olive Magazine
Smoked Haddock Recipe with Garlic Aïoli and Kale

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

Published: October 12, 2018 at 4:14 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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



  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content