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Oatcake and rocket canapes with Arbroath smokie pâté

Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Serves 1-2

By Paul Rankin

From Ready Steady Cook

Ingredients

For the Arbroath smokie pâté

½ Arbroath smokie, skinned, boned and flaked into small pieces
2 tbsp Greek-style yoghurt
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
salt and freshly ground black pepper

To serve

55g/2oz wild rocket
2 tbsp olive oil
½ lemon, juice only
6 small oatcakes
½ ripe tomato, seeds removed, chopped

Method

For the pâté, place all the pâté ingredients into a bowl and mash together with a fork.
In a separate bowl, dress the rocket leaves with the oil and lemon juice.
Spread some of the pâté onto each of the oatcakes and top with some of the dressed rocket. Garnish with a piece of chopped tomato and serve.