2 Arbroath smokies, skinned and boned, or about 500g smoked haddock fillet, skinned.
milk for poaching (if using smoked haddock)
a couple of good knobs of butter
1 leek, halved, finely shredded and washed
250-300ml double cream
salt and freshly ground pepper
4 duck’s eggs
1 tablespoon chopped parsley
Check the fish carefully for any pin- bones, removing any you find with tweezers. If using smoked haddock, poach it in gently simmering milk or water to cover for 3-4 minutes, then drain and break up the flesh into fairly large pieces.
Heat the butter in a pan and gently cook the leek for 3-4 minutes until soft, then add the cream and fish. Season lightly and simmer until the cream has reduced down and is just coating the fish. Taste and adjust the seasoning if necessary.
Meanwhile, soft- boil the duck’s eggs by carefully lowering them into a pan of simmering water and cooking gently for 5 minutes. Briefly refresh in cold water until the eggs are cool enough to handle then remove and carefully peel.
Divide the creamed fish and leek into warm plates and sprinkle with the chopped parsley.Carefully cut the soft- boiled duck’s eggs in half and place one on each serving. Grind over a little pepper and serve at once.