Arbroath smokie pâté with soft quails’ eggs and beetroot
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Great British Food Revival
A deliciously simple pâté you can make in advance. If storing it overnight, cover the surface with a thin layer of melted butter when it’s in the pot. The dressing will keep for a month in the fridge.
Method
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For the pâté, remove the flesh from the fish, discarding all the skin and bones, and place into a blender. Add the lemon juice and blend quickly with the cream to a slightly coarse pâté. Transfer the pâté from the blender to a bowl, add the chives and season to taste with sea salt and freshly ground black pepper. Spoon the pâté into a pot, smooth over the surface and place in the fridge.
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To make the dressing, place both the vinegars in a bowl. Whisk in 225ml/8fl oz of the olive oil then check the flavour for balance of oil and acidity, adding more oil if needed.
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Shape the pâté into quenelles. Dress the salad leaves with a little of the vinaigrette and cut the eggs in half. Place the beetroot in overlapping circles on a plate, place the salad leaves on top of the beetroot, top with the pâté and the egg and garnish with a few chervil leaves. Serve with slices of warm Melba toast.
Ingredients
For the pâté
- 1 Arbroath smokies
- 2 lemons, juice only
- 150ml/5fl oz double cream
- 25g/1oz fresh chives, finely chopped
- sea salt and freshly ground black pepper
For the dressing
- 50ml/2fl oz sherry vinegar
- 50ml/2fl oz red wine vinegar
- 300ml/10fl oz extra virgin olive oil
For the salad
- mixed leaves (baby red chard, lamb’s tongue, watercress, little gem)
- 2 quails’ eggs, soft-boiled and peeled
- 300g/10½oz cooked beetroot, sliced
- fresh chervil leaves, to garnish
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