25g/1oz butter
½ onion, finely chopped
1 garlic clove, crushed
1 rasher smoked back bacon, cut into pieces
1 miniature bottle whisky
150ml/5fl oz double cream
½ Arbroath smokie, skinned, boned and flaked into pieces
Heat the butter in a pan and gently fry the onion and garlic for 2-3 minutes.
Add the bacon and continue to fry until the bacon starts to brown and become crisp.
Pour in the whisky and bring to a simmer, scraping up the bits from the bottom of the pan with a wooden spoon.
Add the cream and fish and simmer for 3-4 minutes, or until the fish is warmed through.
To serve, garnish with chopped herbs and serve with some oatcakes.
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