Ingredients

• 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
• 50ml/2fl oz sherry vinegar
• 50ml/2fl oz red wine vinegar
• 300ml/10fl oz extra virgin olive oil
• 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

Directions

• 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.
• 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.
• 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.