Kipper Pate Recipes
KIPPER PATE
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
Categories Starters Buffet food Fish recipes One is Fun
Yield Serves 1
Number Of Ingredients 9
Steps:
- First of all cook the kipper by removing the heads, folding the sides of the fish together and packing it vertically in a tall warmed jug. Then pour in enough boiling water to cover the kipper, put a plate on top of the jug and leave in a warm place for 6 minutes. (If using frozen fillets, cook according to the instructions on the packet.) When the fish is cool remove all the skin and bones, and flake the flesh into a bowl. Now, using a fork, mash vigorously until you have a paste. Then add the butter, bit by bit, continuing to mash until it is all thoroughly incorporated. Next add the chopped spring onion and parsley, the lemon juice and a good grating of nutmeg. Season with salt and pepper (being a bit sparing with the salt) the give the pâté a final mashing till evenly blended. Pack the mixture into a 4 inch (10 cm) ramekin, cover with clingfilm, then chill in the fridge for at least 2 or 3 hours. Serve with a lemon wedge, a dusting of cayenne and some hot buttered toast.
SCOTTISH KIPPER PATE
Make and share this Scottish Kipper Pate recipe from Food.com.
Provided by wmblair
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grill kippers 6-7 mins either side.
- When cool skin& and remove bones.
- Put in liquidiser with softened butter.
- Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix.
- Transfer to small ramekins and cover with a thin layer of clarified butter.
- Chill till ready to use or freeze to use later.
- Serve with toast or crackers.
Nutrition Facts : Calories 447.6, Fat 30.9, SaturatedFat 12.7, Cholesterol 153.8, Sodium 248.1, Carbohydrate 1.3, Sugar 0.3, Protein 33.5
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