Kipper pâté
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
