Oatcake and rocket canapes with Arbroath smokie pâté
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
From Ready Steady Cook
Method
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For the pâté, place all the pâté ingredients into a bowl and mash together with a fork.
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In a separate bowl, dress the rocket leaves with the oil and lemon juice.
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Spread some of the pâté onto each of the oatcakes and top with some of the dressed rocket. Garnish with a piece of chopped tomato and serve.
Ingredients
For the Arbroath smokie pâté
- ½ Arbroath smokie, skinned, boned and flaked into small pieces
- 2 tbsp Greek-style yoghurt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
To serve
- 55g/2oz wild rocket
- 2 tbsp olive oil
- ½ lemon, juice only
- 6 small oatcakes
- ½ ripe tomato, seeds removed, chopped
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