A deliciously simple pâté you can make in advance. If storing it overnight, cover the surface with a thin layer of melted butter when it’s in the pot. The dressing will keep for a month in the fridge.
Ingredients
- For the pâté
-
- 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
- 1
- For the dressing
-
- 50ml/2fl oz
sherry vinegar - 50ml/2fl oz
red wine vinegar - 300ml/10fl oz extra virgin
olive oil
- 50ml/2fl oz
- For the salad
-
- 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
Preparation method
-
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.
James Martin recipes from Great British Food Revival
30 mins to 1 hour preparation time
No cooking required cooking time
Serves 4
