Arbroath Smokies and Toasted Oat Salad with Crème Fraîche by Neil Forbes of Cafe St Honore in Edinburgh. Neil Forbes was born into a family of chefs. It was his granny's soup that first inspired a young Neil to get behind the stove, and who inspires him still.
Arrange four plates on a table and add the salad leaves to each plate, then sprinkle over the Smokie.
Dot the crème fraîche onto the salad, a few teaspoons on each plate.
Sprinkle over the toasted oats, then a squeeze of lemon, a twist of pepper and pinch of good salt o each plate.
Finally, top with the sliced radish and a wee drizzle of rapeseed oil.
Image credit Paul Johnston at Copper Mango