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Kipper pâté

Kipper pâté

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
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
  • 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.

Recipe from Good Food magazine, August 2013

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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