Cured halibut with Arbroath smokie sauce

This is a simple dish to make and serve but it does take a bit of time – the halibut needs 4 to 6 hours to cure. However it works really well in a dinner party setup as everything can be made up to a day before, and everything apart from the sauce is served cold. The contrast of warm sauce and cool fish is lovely.

The chive oil makes more than you need but keeps for up to 4 weeks in the fridge.