- 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
- 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.