Kipper Pâté Recipes

KIPPER PâTé

Kipper pâté image

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

Provided by Good Food team

Categories Starter

Time 35m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 145 calories, Fat 12.7 grams fat, SaturatedFat 4.8 grams saturated fat, Protein 7 grams protein, Sodium 0.9 milligram of sodium

KIPPER PATE

Kipper Pate image

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

Ingredients

4 oz (110 g) kipper
1½ oz (40 g) softened butter
2 large or 4 small spring onions, finely chopped
1 dessertspoon fresh chopped parsley
2 teaspoons lemon juice
a little freshly grated nutmeg
sea salt and freshly ground black pepper
lemon wedge
cayenne pepper

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

Scottish Kipper Pate image

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

Ingredients

4 large herring fillets
3 tablespoons butter
1 lemon, juice of
3 tablespoons whiskey
4 tablespoons double cream
1 dash Worcestershire sauce
Tabasco sauce
clarified butter
black pepper

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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