“This is a delicious little salad, full of flavour and helpful to have most of the work done beforehand. It looks light and summery, but it is rich—so do not make the salads too big. The crème fraîche really helps, and the oats should be gently toasted.”
Serves 4
INGREDIENTS
2 Arbroath smokies
4 dollops of crème fraîche
2 tablespoons pinhead oats, lightly toasted
4 small handfuls of washed salad leaves, I like a good mix from Phantassie Organic, but rocket is just as good
A squeeze of half a lemon
Good salt and pepper
2 radishes, very thinly sliced
A wee trickle of cold-pressed rapeseed oil
METHOD
Heat the oven to 150°C. Place the smokies on an ovenproof tray and warm them for around 15 to 20 minutes. Then allow them to cool slightly before peeling the skin off and removing the bones. Keep to one side.
In a large mixing bowl, mix the salad leaves, oats (save a few for a garnish) and crème fraîche. Season with salt, pepper and lemon juice before adding the flaked smokies to the bowl.
Give it a good mix and add a drizzle of cold-pressed rapeseed oil. Have a taste, it may need some more seasoning.
To plate up, distribute the salad between 4 plates and scatter the radishes on top. Then add a few more toasted oats. Delicious.