Ingredients

• 1 tbsp olive oil
• 100g/3½oz cream cheese
• 2 spring onions
• finely chopped
• 1 kipper
• skin removed and chopped
• 50g/1¾oz Greek yoghurt
• 1 lime
• juice only
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 50g/1¾oz capers
• 50ml/2fl oz olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ lemon
• juice only
• 1 cooked beetroot
• finely chopped
• 1 tbsp red onion
• finely chopped
• 1 tbsp finely chopped fresh chervil
• 1 tbsp chopped fresh dill
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 slice ready-made soda farl

Directions

• To make the kipper pâté
• place all of the pâté ingredients into a food processor
• season with salt and freshly ground black pepper and blend to a smooth paste.
• To make the dressing
• place the capers and olive oil into a clean food processor. Season
• to taste
• with salt and freshly ground black pepper and blend together until smooth.
• To make the salsa
• whisk together the lemon juice and olive oil in a large bowl.
• Add the beetroot
• onion and herbs
• season
• to taste
• with salt and freshly ground black pepper and toss together to coat the beetroot.
• To make the bruschetta
• heat a griddle pan until smoking. Drizzle the soda farl with olive oil
• season
• to taste
• with salt and freshly ground black pepper and place onto the griddle pan to char-grill for two minutes on each side. Remove from the griddle and cut the farl into even slices.
• To serve
• spoon the pâté into the centre of a plate. Drizzle the dressing and the beetroot salsa around the plate and serve the soda farl bruschetta alongside.