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J Sheekey’s Arbroath Smokies and Endive Salad with Quail’s Eggs

Made at J Sheekey | Serves 4

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Arbroath Smokies are small haddock smoked over halved whisky barrels above a fire of oak or birch chips from Arbroath on the east coast of Scotland. They are available at all good fishmongers. Alternatively, use any type of smoked fish: salmon, trout, mackerel or anchovy.

2 heads white endive
1 head red endive
2 whole Arbroath Smokies
8 soft boiled quail’s eggs, peeled and chopped in half
1 bunch of chives, chopped
2 shallots, finely chopped

For the grain mustard dressing
1 tbsp good quality white wine vinegar
1 tsp clear honey
3 tbsp extra virgin olive oil
1 tbsp vegetable oil
1 tbsp Swedish, or Dijon mustard
2 tbsp grain mustard
Salt and freshly ground pepper

First boil the quail’s eggs for 3 minutes. Leave to cool and peel.

For the dressing, blend all the ingredients in a bowl, except for the grain mustard together. Whisk in the mustard at the end.

Separate the Smokie from the back bone. Separate the fish from the skin and remove as many bones as possible, breaking into bite-sized pieces.

For the salad, core the endive and separate the leaves, placing them in a bowl. Add the finely chopped shallots and toss with half the dressing.

To serve
Arrange the endive in layers on a serving plate with smokies and half quail’s eggs placed in between. Finish with the rest of the dressing and chopped chives.

Adding salt to the water when boiling quail’s eggs makes peeling them easier.

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