Arbroath Smoked Paté with Green Bean and Roasted Beetroot Compôte

Ingredients

Contains: milk, wheat, tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Arbroath smoked haddock
• 20g/¾oz baby gherkins
• 20g/¾oz capers
• 2 tsp wholegrain mustard
• 150g/5½oz unsalted butter
• 1 tbsp finely chopped flat-leaf parsley
• 1 lemon
• walnut bread
• 200g/7oz salt
• 1 bunch beetroot
• 250ml/9fl oz red wine vinegar
• 125g/4½oz caster sugar
• 1 tsp cumin
• 1 tsp ground coriander
• 100g/3½oz green beans
• 100g/3½oz cherry tomatoes
• 250g/9oz crème fraîche
• 2 tbsp creamed horseradish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Wrap the beetroot in foil with a splash of water and roast for 60 minutes until tender. Cool, peel and cut into small dice.

2. Warm the red wine vinegar, caster sugar, cumin and ground coriander in a small pan with a splash of water until the sugar dissolves. Add the diced beetroot and simmer gently for 15 minutes until thick and glossy. Cool.

3. Bring a pan of water with a pinch of salt to a boil. Cook the green beans for 3 minutes until tender, drain, refresh in cold water and chop finely. Halve the cherry tomatoes.

4. Place the smoked haddock in a pan of simmering water for 5 minutes until heated through and it flakes easily. Drain, remove skin and bones, and flake the flesh into a bowl.

5. Melt the butter and let it cool slightly. Finely chop the baby gherkins, capers and parsley. Mix them into the haddock with the wholegrain mustard, creamed horseradish, a little lemon juice and salt, then stir in the melted butter.

6. Press the pâté into small serving dishes, smooth the tops and chill for at least 1 hour.

7. Mix the crème fraîche with the chopped green beans and a little lemon zest. Season with salt to taste.

8. Toast slices of walnut bread in the oven at 350°F (175°C) for 5 minutes until crisp.

9. Serve the pâté with the beetroot compote, green bean crème fraîche, cherry tomatoes and toasted walnut bread.