Name: Warm buttered Arbroath smokies, roast garlic aïoli, pickled kale and sourdough toast
Total time: 1 h
Yield: Serves 2
Ingredients: 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

Smoked Haddock Recipe with Garlic Aïoli and Kale

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

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.