Kipper pâté

Kipper pâté

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Cooking time

Prep: 35 mins No cook

Skill level

Easy

Servings

Serves 4 - 6

Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
145
protein
7g
carbs
0g
fat
12.7g
saturates
4.8g
fibre
0g
sugar
0g
salt
0.9g

Ingredients

  • pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
  • 1 spring onion, sliced
  • zest and juice 1 lemon
  • 75g full-fat cream cheese
  • 1 tsp grated horseradish
  • handful baby spinach leaves
  • small bunch parsley
  • sourdough toast (or gluten-free alternative) and lemon wedges, to serve

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Method

  1. Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
  2. Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.

Recipe from Good Food magazine, August 2013

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