Kipper pâté

Kipper pâté

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(0 ratings)

Prep: 35 mins No cook

Easy

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

  • Gluten-free

Nutrition: per serving

  • kcal145
  • fat12.7g
  • saturates4.8g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.9g
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Ingredients

  • pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
  • 1 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 75g full-fat cream cheese
  • 1 tsp grated horseradish
  • handful baby spinach leaves
  • small bunch parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • sourdough toast (or gluten-free alternative) and lemon wedges, to serve

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.

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Tips (1)

OmletteMaker's picture

Good way to hide a lot of courgette after you've got sick of the taste at the end of august. The tomato taste dominates.

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