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Arbroath Smokie Pate With Soft Quail Eggs And Beetroot

A fresh tasting dish for you to try at home!


  • 2 Arbroath smokies

  • 150ml double cream

  • 20g fresh chives

  • 2 lemons

  • Sea Salt and freshly ground black pepper

  • Mixed leaves, baby red chard, lambs tongue, watercress, little gem

  • Fresh chervil leaves

  • 2 small soft boiled eggs

  • Sherry vinegar dressing (see below)

  • 300g cooked beetroot

  • Warm melba toast

  • Sherry Vinaigrette

  • 50ml sherry vinegar

  • 50ml red wine vinegar

  • 300ml extra virgin olive oils


  • 1.

    First remove the meat from the fish and remove all bones and kin and place into a blender.

  • 2.

    Add the lemon juice and with the blender mixing quickly add the double cream to turn it to a pate, but not for too long though as you don’t want tit too smooth

  • 3.

    Chop the chives finely and remove the pate from the machine and into a bowl and add the chives and season well. Place in pots and smooth over the surface, if keeping over night is best to cover with a thin layer of the pate with melted butter then in the fridge, this will stop it discolouring.

  • 4.

    Dress the salad leaves in a little of the dressing and place on a plate with a halve of the peeled soft boiled egg, Quenelle the smoked pate on the side and garnish with a few leaves of fresh chervil and serve.

  • Sherry Vinaigrette:

  • 1.

    Place the two vinegars into a bowl and whisk in ¾ of the olive oil, check the flavour for balance of oil and acidity and add more oil if needed. This oil if placed in a container with keep for a month, it is the one we use as the house dressing in the restaurants.

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