Glasgow crispy morning rolls (home method)
A wet, cold-fermented wheat dough is coated in rice flour and baked close together at high heat for Glasgow-style rolls with a crisp, dark crust and light interior.
Modern method
Arbroath smokie risotto
Arbroath Smokie Risotto
A four-serving risotto published in the 2014 Arbroath Smokie Trail booklet and credited to Hayley Wilkes. It cooks with finished Arbroath smokies; it does not describe smoking fish.
History
The local tourism booklet published in 2014 records a recipe credited to Hayley Wilkes. That source establishes a modern printed recipe, not its first appearance or a longer local history.
Ingredients
Yield 4 servings · Scaling: source batch only
Arbroath smokiesBones and flesh picked apart
1 pair
Scottish rapeseed oil
30 mL2 tbsp as recorded
White wine
100 mL
OnionFinely chopped
1
GarlicFinely chopped for the rice
clove
1–2 cloves, as stated in the source.GarlicFinely chopped for the gremolata
½ clove
Risotto rice
400 g
White-wine vinegar
15 mL1 tbsp as recorded
Sea salt
Amount not stated
A good pinch in the method; further seasoning to tasteSeasoning
To taste
Frozen peas
150 g
EggsPoached for serving
4
Grated cheeseThe source gives a range of 100–200 g
Amount not stated
100–200 g; the source gives this range.ButterThe method later says to add a knob; whether that is extra is not stated.
50 g
LemonGrated zest only
1
ParsleyFinely chopped
Amount not stated
One bunch; no weight statedChivesFinely chopped
30 g
OilFor the gremolata
Amount not stated
A little; type and quantity not statedWaterTo cover the smokie bones for stock
Quantity not stated
Method
Risks and precautions · Standard risk
The rice texture is the recipe’s culinary endpoint, not a validated food-safety endpoint. No storage or leftover guidance appears in the booklet.
This meal uses finished Arbroath smokies; it is not a home-smoking method.
FSS’s current Listeria page distinguishes cold-smoked/cured fish from cooked smoked fish; it does not independently verify the Arbroath product claim or this meal recipe.
- Cover the picked smokie bones with water, bring the pan to a boil and simmer to make stock; the source gives no water quantity or simmer duration.
- Soften the chopped onion and garlic in rapeseed oil. Add the rice and stir until it begins to look translucent.
- Add wine to cover the rice and a pinch of sea salt. Once absorbed, add stock a ladle at a time, stirring and waiting for each addition to absorb. The booklet says this stage takes roughly 15 minutes.
- While the rice cooks, poach the eggs in boiling water with white-wine vinegar.
- Mix the finely chopped gremolata garlic with parsley, lemon zest, seasoning and a little oil; the oil amount is not stated.
- Add stock until the rice is soft but still has some bite. Remove the pan from the heat, add smokie flesh, cheese and peas, stir, then add butter. Cover and rest for two minutes.
- Season, mix in the chives and serve the risotto topped with a poached egg and gremolata.
Conditions
Yield4 servings
Places
Arbroath, Angus
Documented preparation · Locality evidenceThe booklet places this recipe among Arbroath Smokie Trail material and credits its author as resident chef for Angus Farmers’ Market; it does not claim the dish originated here.
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Sources
A Taste of Angus / VisitScotlandInspiration · Recipe
The Smokie TrailPDF physical p. 7, printed p. 7, “Arbroath Smokie Risotto,” credited to Hayley Wilkes, Resident Chef, Angus Farmers’ Market; serves four; ingredient list and seven ordered method stages. The page was visually inspected from the retrieved PDF.
Food Standards ScotlandSafety context
Listeria monocytogenesLines 25–44 distinguish ready-to-eat cold-smoked/cured fish from cooked smoked fish and give advice for specified higher-risk consumers; lines 61–70 give handling advice for chilled ready-to-eat foods. The source does not classify or validate the Arbroath product or any recipe.