This recipe is a rework of the Duck Egg, Black Pudding and Arbroath Smokie Stack I came up with last year, and intended as a toast to my Scottish friends and colleagues with Burns Night coming up.
I won’t pretend to have any Scottish Roots, but I find my recent foodie adventures in Scotland to have inspired me to play with new ingredients and combinations, so for that I wanted to come up with a little salute in my own style.
So without further ado, warm a potato scone ( a potato based pancake) in the toaster, and fry off in a little rapeseed oil, a slab of haggis, a slice of black pudding, a piece of smoked haddock (naturally smoked not yellow please) and a fried egg. Brown the meat and fish on both sides, and cook the fried egg until crisp but with a runny yolk. Then layer up as follows, scone, black pudding, thin round of goats cheese, haggis slice, smoked haddock and finally the egg.
Toast the poet with a wee dram of good single malt whisky.