Graeme Pallister, Chef Patron, 63 Tay Street, Perth

Arbroath Smokie taco, horseradish & flame roast beetroot salad

Serves 2

  • 1 Arbroath Smokie, skin removed, flesh picked and bones removed
  • 1 heaped teaspoon horseradish sauce
  • ¼ of lemon
  • 1 dessert spoon double cream
  • 1 large plum tomato sliced
  • ½ red onion sliced
  • 5 matchsticks of green apple
  • 1 little gem lettuce
  • 1 golden beetroot
  • 1 red beetroot
  • 1 shallot sliced into rings
  • Tablespoon red wine vinegar
  • 2 large fajita flat breads trimmed by 1” circumference
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt
  • Pepper
  • Caster sugar


Oven preheated 160 degrees Celsius

Place the sliced shallot rings in a bowl with a pinch of caster sugar and salt and add the red wine vinegar, allow to pickle for at least an hour.  Warm the Smokie in the oven for several minutes before preparing.   Rub each side of the fajita with olive oil, place the fajita across the oven shelf bars support the base with 2 metal bars of the shelf and allow the sides to fall down equally on each side to make a taco shape, bake till lightly golden.  Remove from the oven and hold in shape till it cools, it may want to close up too much otherwise.

Place a fork in each beetroot and carefully toast as you would a marshmallow over an open gas flame on your hob, you can use a blowtorch if you don’t have gas.  Allow the beetroot to char thoroughly, season each with salt and pepper and wrap lightly in tin foil before baking for 30 minutes in the oven.  Allow to cool and slice into wedges or rings, I like to leave the skin on but feel free to peel with your fingers before slicing.   Coat the beetroot in the remaining 2 tablespoons of oil and the balsamic and season to taste.   Place the sliced tomato and onion together in a bowl and lightly dress with salt and pepper.  Combine the horseradish and cream in a little dish and add a squeeze of fresh lemon juice. Gently fold in the large flakes of smokie.  Season to taste.

To build the taco, place the sliced tomato mix in the bottom, gently top with the smokie and then the apple sticks.  Serve with beetroot, pickled shallot rings and a few pieces of little gem lettuce, then take a picture, post it on social media and make your friends envy you!  Enjoy.