Potted Arbroath Smokie with Oatcakes

Serves 4

Ingredients

2 Arbroath Smokies

280g cream cheese

100g crème fraîche

30g whole grain mustard

1 bunch of chives, finely chopped

1 banana shallot, chopped

50g butter, unsalted

2 sprigs of thyme

For the oatcakes

25g plain flour; pinch of salt; pinch of bicarbonate soda; 110g medium oatmeal (more is required for rolling out);

25g butter, unsalted; 65ml boiling water

Method

Prepare the fish by opening up and removing the backbone and ribs. The bones should come away easily and will separate the two fillets. Run your fingers along the flesh to remove stray bones. Next, peel away the skin.

Place the fish into a bowl, add the chopped shallots, mustard, chopped chives crème fraîche and the cream cheese. Add a few twists of black pepper. Mix with a wooden spoon. I like a bit of texture in this pâté so I don’t mix it too much. Check the seasoning, then split the mix between your serving dishes. Clarify the butter by melting in a pot and carefully boil until the butter milk has evaporated and you are left with the oil. Allow to cool slightly, pick the leaves from the thyme and pop into the warm butter and infuse.

Making sure the pâté is very flat, spoon the clarified thyme butter over the pâté to create a thin layer on top. Set in fridge.

For the oatcakes

Sieve the flour, salt and bicarbonate of soda into the oatmeal. Melt the butter in boiling water and add to the dry ingredients. Mix until the mixture feels spongy. Turn onto a surface scattered with oatmeal and scatter more on top. Flatten out the dough and roll to 0.5cm thick, cut into circles. Bake in pre-heated oven at 180°C for 15-20 mins until golden.