- Serves: 2
- Cook Time: 3 minutes
- Prep Time: 10 minutes
- Effort: easy
- 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
1. Flake two-thirds of the fish into the small bowl of a food processor. Add the chives, peppercorns and lemon juice, then blend to a rough-textured paste.
2. Add the butter, cream cheese and both kinds of horseradish and blend again until you have a smooth paté.
3. Gently fold in the remaining fish. Check the seasoning and adjust if necessary.
4. Heat a griddle pan until smoking hot.
5. Brush the bread all over with the olive oil and season with salt and freshly ground black pepper. Lay the bread slices in the hot pan and toast on both sides.
6. For the salad: whisk the lemon juice with the olive oil in a bowl big enough to hold your leaves.
7. Toss in the leaves and mix until they are all well coated with dressing. Season with sea salt and freshly ground black pepper.
8. To serve, spread each piece of toast thickly with pâté and arrange the salad alongside.
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