Take a look at this recipe for Arbroath Smokie, Leek and Camembert Quiche, for you to make and enjoy at home.
Follow the Arbroath Smokie Trail and explore five key destinations where you can discover the story of this world famous delicacy.
10oz plain ﬂour
5oz unsalted butter
1 tsp salt
1 egg yolk
4 tbsps chilled water
½ tsp salt
Pinch of pepper
Pinch of nutmeg
2 Arbroath smokies – picked and deboned (a good ﬁshmonger will do this for you)
1 wheel camembert
1. Pre heat oven to 180°C.
2. Pulse the ﬂour, salt and butter together in food processor until breadcrumb texture is reached.
3. Add egg yolk to chilled water and add to ﬂour mix, pulse again for further 20 seconds.
4. With ﬂoured hands, bring pastry together to a rough ball, cling ﬁlm and chill for approx 1 hour.
5. Lightly dust work surface, roll out dough approx 3-4 mm thick and large enough to line a 12 inch push bottom ﬂan tin.
6. Blind bake for 25 minutes.
1. Melt butter on a medium heat in a large frying pan, slice leeks and sweat off in the butter.
2. Whisk together cream, milk, eggs, salt, pepper and nutmeg to make the custard ﬁlling.
3. Cover the base of the pastry case with the cooked leeks, then add the ﬂaked Arbroath Smokie, covering evenly and ﬁnally layer the top with roughly sliced camembert.
4. Pour over the custard ﬁlling, ensuring even spread of all ingredients and cook for 40 minutes until the custard has set with a slight wiggle.