Arbroath smokie pâté with soft quails’ eggs and beetroot


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 pot. The dressing will keep for a month in the fridge.


For the pâté

For the dressing

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