- Preparation and cooking time
- No cook
- 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
- 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.