Arbroath Smokie bruschetta

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
For the salad

  • 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

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