Arbroath Smokie, Katy Rodgers Crème Fraîche and Toasted Oats by Neil Forbes

By Administrator

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

    • 1 Arbroath Smokie, warmed, skin and bones removed and flaked
    • 4 small handfuls of salad leaves, I like rocket, mizuna and chard
    • 2x tablespoons of pinhead oats, toasted under the grill until golden
    • 2 to 3 tablespoons of Katy Rodgers Crème Fraîche
    • A few radishes, sliced
    • Juice of half a lemon
    • A squirt of rapeseed oil
    • Good salt and pepper