- pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
A kipper should be a seasonally fat herring that has been split through the back, gutted, opened…
- 1 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest and juice 1 lemon
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
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- handful baby spinach leaves
- small bunch parsley
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
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.
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.