Arbroath Smokie Pâté with Soft Quails’ Eggs and Beetroot

A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.

Healthy Fish Seafood Appetiser Pâté

Estimated Nutrition

Calories

915.6

kcal / serving

3662.4 kcal total

Carbs

11g

per serving

44.1 g total

Fat

90.3g

per serving

361.2 g total

Protein

19.1g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

Red Wine Vinegar

Dairy

150

Double Cream

Fruits

piece

Lemon

juice only

NutsSeeds

Chives

finely chopped

Sea Salt

to taste

Black Pepper

freshly ground, to taste

bunch

Chervil

leaves for garnish

OilsFats

300

Olive Oil

extra virgin

Other

piece

Quails' Eggs

soft-boiled and peeled

Seafood

piece

Arbroath Smokies

flesh removed, skin and bones discarded

Vegetables

bunch

Mixed Leaves

baby red chard, lamb's tongue, watercress, little gem

300

Beetroot

cooked and sliced

Method

Blend fish flesh, lemon juice, and 150ml cream to a coarse pâté.

Fold in chopped chives and season with salt and pepper.

Transfer to a pot, smooth the top, and chill in the fridge.

Whisk vinegars in a bowl and slowly incorporate up to 300ml olive oil.

Shape the chilled pâté into quenelles.

Dress salad leaves with the vinaigrette and halve the eggs.

Arrange beetroot circles on a plate and top with leaves, pâté, and eggs.

Garnish with chervil and serve with warm Melba toast.