Arbroath smokie & endive salad

Serves 4

2 heads of white endive
1 head of red endive
2 whole Arbroath Smokies (available at all good fishmongers); alternatively you can use any smoked fish
8 soft boiled quail’s eggs, peeled and chopped in half (3 minutes’ boiling time)
1 bunch of chives, chopped
2 shallots, finely chopped
Grain mustard dressing

Grain mustard dressing

2 tbsp Swedish mustard
1 tbsp good quality white wine vinegar
1 tbsp clear honey
200ml extra virgin olive oil
100ml vegetable oil
Salt and freshly ground pepper
2 tbsp grain mustard

Blend the first 6 ingredients together then whisk in the grain mustard. 

Break the Arbroath Smokie away from the bone and remove as many bones as possible.  Break into bite sized pieces. 

Cut the bottom of the endive off and gently separate the leaves, putting them into a bowl.  Add the finely chopped shallots and lightly dress them.  To serve, arrange the endive leaves in layers on one serving plate with Arbroath Smokies and half quail’s eggs placed in between the leaves.

Finish with a little more dressing and chopped chives.  

Footnote

When you boil quail’s eggs, add salt to the water, because it makes peeling them afterwards much easier.