FoodCoop Recipes
Smoked Kipper Pate
Famously eaten for breakfast, as a classic British dish. Made from herring fillets which have been gutted and salted, and then smoked over smoldering woodchips. Strong, intense, smoky flavour. Require very little cooking.
Prep
5 minutes
Cook
15 minutes
Serves
1
Ingredients
400g kipper fillets
1 spring onion juice of 1 lemon
100g cream cheese
large handful of parsley
handful of watercress
Method
Place the kippers in a bowl, and pour over boiling water. Leave for 10 minutes and drain.
While the kippers soak, whizz up the rest of the ingredients in a food processor, with a good pinch of salt and pepper.
Remove the skin from the kipper fillets, and add the flesh of the fish to the blender. Whizz until you are left with a smooth paste.
Place in the fridge for an hour and serve with crusty toasted bread.
