KIPPER PATE
Time 20m
Number Of Ingredients 13
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
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
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
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
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
KIPPER PâTé
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
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
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.
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- Tip the kippers into a bowl and remove as much skin as possible. Don't worry if some is left - it will blend into the pâté. Flake with a fork.
- Add the soft cheese, horseradish, lemon juice and a pinch of cayenne (optional). Whizz together with a hand-held blender or processor. Stir in the parsley.
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