OATCAKE AND ROCKET CANAPES WITH ARBROATH SMOKIE PâTé
Ingredients
- 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
- 55g/2oz wild rocket
- 2 tbsp olive oil
- ½ lemon
- juice only
- 6 small oatcakes
- ½ ripe tomato
- seeds removed
- chopped
Directions
- For the pâté
- place all the pâté ingredients into a bowl and mash together with a fork.
- In a separate bowl
- dress the rocket leaves with the oil and lemon juice.
- 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.
