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Ingredients

• 300 g arbroath smokies, skin and bones removed
• 1 tbsp chopped chives
• 1 tsp pink peppercorns
• 1 tbsp lemon juice
• 75 g butter, softened
• 2 tbsp cream cheese
• 1 tbsp creamed horseradish
• 2 tsp finely grated fresh horseradish
• 4 slices sourdough
• 1 tbsp extra virgin olive oil

• 2 tsp lemon juice
• 2 tbsp extra virgin olive oil
• 75 g mizuna, watercress, rocket or other peppery salad leaves

Description

Merrilees Parker’s Quick And Easy Smoked Fish Paté With A Peppery Leaf Salad Makes A Perfect Starter

UK TV