Kipper Pate Recipes

KIPPER PâTé

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.

KIPPER PATE

Steps:

• Bring a pan of water to boil, turn off the heat and put the thawed kippers in for six minutes. Remove from water and gently remove the meat from the skin. Be sure to remove the fin supporting bones in the middle of each fillet.
• Add the kipper meat and all liquid ingredients to a Cuisinart first and blend. Melt the butter first and then add all the other ingredients to the Cuisinart and blend until smooth.
• Spoon out into a bowl and either enjoy as a dip right away or cool for a pate in your refrigerator.

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.

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.