Small haddocks are cleaned but not split open, salted, tied by their tails in pairs and smoked over oak or silver birch chips. The outside is a beautiful copper colour while the inside has a creamy texture and a most delectable savoury flavour. In the following method, it is important to do no more than heat the fish, as they have already been cooked by the smoking process and any further cooking will only dry them out. This is a delicious moist way to cook salmon and the finished dish is rather better cold than hot, ideal for a summer meal. The recipe can be used for any seafish such as snapper or hallbut and enhances the more delicate flavours of white fish.
Newhaven creams are steamed fishcakes and can be made with haddock or salmon.
The usual accompaniment is Parsley sauce, but some people like it with Egg sauce. The creams make a delicious first course served cold and set in Aspic. Herrings could fairly be descrlbed as the Scottish national fish. Salted and smoked they are called red herrings and were once a staple food for poor people. Today the herring is only lightly salted and smoked for about 8 hours.