Quick Kipper Pate Recipes

QUICK KIPPER PATE

Steps:

• Place the kippers in a jug with boiled water and let them sit whilst sorting out the other ingredients.
• Put the sliced spring onion, zest and juice of lemon, cream cheese and the horseradish sauce into a food processor.
• Add a good grind of black pepper and whizz with the food processor.
• Remove the kippers from the bag and add to the food processor.
• Whizz again until you have a smooth pate
• Add to a container and chill.
• Ideally served with crusty bread or toast.
• The pate should keep for a week if storing covered in a fridge.

KIPPER PATE

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.

KIPPER PATE

Steps:

• Melt a knob of butter in a frying pan. Add the kipper fillets and cook gently for 10 minutes or until the fish is soft.
• Remove the fillets from the pan and allow to cool slightly, then remove the skin and any large bones.
• Put the kipper flesh in a bowl and mash with a fork. Beat in the cream cheese with a wooden spoon or pound it with a pestle.
• Add the garlic, lemon juice, and pepper to taste, and continue beating until the pate is quite smooth.
• Spoon the pate into a serving dish and smooth the top with the prongs of a fork. Sprinkle with more black pepper and garnish with twisted lemon slices.

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

SCOTTISH KIPPER PATE

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.