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Arbroath Smokie pate with beetroot, caperberry and pickled red onions


2 Arbroath smokies or cooked kippers

150ml / 5 fl oz Double cream

25g / 1 oz fresh chives finely chopped

2 lemons juiced

Sea Salt and freshly ground black pepper

toasted bread

Arbroath Smokie pate with beetroot, caperberry and pickled red onions
Cook time: 20min
Difficulty: medium
Serves: 4


First separate the meat from the bones and skin keep the meat and discard the rest.

Place into a blender and pulse add the lemon juice and then the double cream don’t leave this running for too long as the cream will split.

Remove the pate from the machine and put into a bowl add the chives and season well.

For the salad
1kg beetroot cooked and peeled
200ml/7fl oz rice wine vinegar
2 tbsp caster sugar

1 small green chilli, finely sliced

2 large red onions, finely sliced

micro salad leaves
100ml olive oil

For the pickled onion salsa, bring a pan of salted water to the boil and add the green beans. Boil the beans for 30 seconds, then drain and plunge into iced water to stop the cooking process.
 Meanwhile place the rice vinegar and caster sugar into a clean pan and bring to the boil.,
Place the onion and chili slices into a bowl and pour the hot vinegar over. Cover and set aside for 30 minutes to pickle.

Slice the beetroot as thinly as possible lay this onto the serving plate’s in a square on top scatter the caper berries , scatter the

Then quenelle the smokie mix about 2 scatter the micro leaves then drizzle with oil and serve