Kipper pâté, soft-boiled egg & toast
Smoked fish with hot horseradish is a winning combination in this brunch or dinner party starter by John Torode
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
- Toss the horseradish in the vinegar. Stir in the fromage blanc and cream and season.
- Spread the kippers with butter, give them a good grind of black pepper and cook gently under the grill for 3-4 minutes (this will make it easier to remove the bones but also make the flesh a little more tender). Flake into pieces, removing any skin and bone and put in a food processor. Pulse to a rough texture. Tip into a bowl and mix in the herbs, horseradish cream and lemon juice. Chill for 20 minutes or a few hours if making ahead.
- Gently lower the eggs into boiling water for 5 minutes, remove and plunge into cold water and leave to cool for 5 minutes. Remove the shells, then cut each in half horizontally. Serve a spoonful of the pâté on a plate with the eggs and melba toast
PER SERVING
319 kcalories, protein 20.2g, carbohydrate 2.3g, fat 25.4 g, saturated fat 9g, fibre 0.3g, salt 1.9 g
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1929639/
http://www.bbcgoodfood.com/recipes/1929639/
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Ingredients
- 1 tbsp horseradish , freshly grated or from a jar
- 1 tsp white wine vinegar
- 100g fromage blanc or cottage cheese
- 4 tbsp soured cream
- 250g kippers fillets
- 25g butter , softened
- a small handful parsley , chopped
- a small handful dill , chopped
- ½ lemon , juiced
- 4 small eggs
- melba toast or toast , to serve
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Light and refreshing, this makes a great start to a meal with friends or family
1
rating
19
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
Ingredients
- 1 tbsp horseradish , freshly grated or from a jar
- 1 tsp white wine vinegar
- 100g fromage blanc or cottage cheese
- 4 tbsp soured cream
- 250g kippers fillets
- 25g butter , softened
- a small handful parsley , chopped
- a small handful dill , chopped
- ½ lemon , juiced
- 4 small eggs
- melba toast or toast , to serve
PER SERVING
319 kcalories, protein 20.2g, carbohydrate 2.3g, fat 25.4 g, saturated fat 9g, fibre 0.3g, salt 1.9 g
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