Arbroath smokie & crispy potato skins with oyster & malt vinegar emulsion

by Luke Mackay

A flavour-packed starter that makes a nod to the great British chippy

I suppose this is a nod to the Great British chippy but also to my Highland ancestry. Arbroath smokies are genuinely one of the greatest ingredients in global gastronomy!


200g new potatoes, diced
1 tbsp good mayonnaise
1 tsp capers
1 tbsp finely chopped chives
1 small Arbroath smokie
1 shallot, finely diced
2 tbsp malt vinegar
4 oysters, shucked
80ml rape or vegetable oil
Skins from a baked potato (see above recipe!)


Boil the new potatoes for 10 mins or until tender. While hot, add the mayonnaise, capers and chives. Season to taste and set aside.

Pick the flesh from the smokie and set aside.

Add the shallot and malt vinegar to a pan and bring the vinegar to the boil. Simmer until almost reduced completely then add to a blender. Add the oysters and blitz thoroughly. Slowly trickle in the oil until incorporated and emulsified.

Fry the potato skins for 4 mins in a deep fat fryer at 180C until crisp and golden.

To serve, spoon the emulsion onto a plate, top with the potato salad and smokie and finish with the crispy skin.

Recipe: Luke Mackay