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Jacqueline O'Donnell of The Sisters restaurants makes a tasty Arbroath Smokie salad.
2 Arbroath Smokie fillets (smoked haddock)
1 pickled beetroot
A handful of peas
A handful of salad leaves
1 tsp of balsamic vinegar
1 tsp or less of olive oil
Heat the olive oil in a pan over a steady heat.
Chop the carrot and the leek and put them in the pan, followed by the peas and the asparagus, previously split.
Break the Arbroath Smokie fillets into small pieces and add them to the pan, along with a splash of balsamic vinegar and a chopped onion.
Toss for 2 minutes.
Add the beetroot to the pan and serve immediately.
Garnish the salad with a piece of Arbroath Smokie on top.