Arbroath Smokie Pâté With Soft Quails’ Eggs And Beetroot


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

For the dressing
  • 50ml/2fl oz sherry vinegar

  • 50ml/2fl oz red wine vinegar

  • 300ml/10fl oz extra virgin olive oil

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


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...

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