Ingredients

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

Description

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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