Name: Kipper pâté
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: British
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

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Kipper pâté

Kipper pâté

Good Food team

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Serves 4 - 6

Easy

Prep: 35 mins

No cook

A star rating of 4.7 out of 5.3 ratingsRate

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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

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Alternatives

Complete the dish

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Sourdough

A star rating of 3.7 out of 5.20 ratings

Pickled cucumbers with dill & spice

A star rating of 4.8 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal145
fat12.7g
saturates4.8g
carbs0g
sugars0g
fibre0g
protein7g
salt0.9g

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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A star rating of 4.7 out of 5.3 ratings

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