Ingredients for Arbroath Toasties
- 250g smoked haddock fillet
- 200ml milk
- 1 tablespoon all-purpose flour
- 1/2 cup grated sharp cheddar cheese
- 1 large egg, separated
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 slices wheat toast
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How to Make Arbroath Toasties
- Gently heat the smoked haddock in 100ml of the milk in a small saucepan over medium heat.
- Bring to a simmer, reduce heat to low, cover, and cook for about 5 minutes, or until the fish flakes easily with a fork.
- Remove the haddock with a slotted spoon and gently flake it with a fork, setting aside.
- In the same saucepan, whisk together the flour and remaining 100ml of milk until smooth.
- Bring the mixture to a gentle boil, stirring continuously, until it thickens into a creamy sauce (about 2 minutes).
- Reduce heat to low. Stir in the cheese, egg yolk, and flaked haddock until melted and combined.
- Season generously with salt and pepper to taste.
- In a separate bowl, whisk the egg white until stiff peaks form.
- Gently fold the egg whites into the haddock mixture using a metal spoon or spatula.
- Spoon the haddock mixture evenly onto the toasted bread slices.
- Place the toasties under a preheated broiler (grill) until the topping is lightly browned and bubbly (about 2-3 minutes).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
23g
Fat
19g
Carbs
19g
