Kipper paté

Kipper paté

If you’re like me, you possibly really like the idea of kippers but something puts you off buying them and serving them for breakfast. Could it be the way kippers can linger; in the air and your mouth?

However, the following is a way of making a seriously tasty paté. Great for outside eating now that the weather’s showing the potential for a good summer or simply as a starter or light anytime dish. It’s possibly the easiest recipe I’ve ever written down and the only real skill it requires is that for making toast. If you can’t do that, I go out to eat if I were you.

To make things as simple as possible, see if your fishmonger will remove all skin and bones. However, it’s an easy job to do yourself.

200g kipper - bones and skin removed

Four tablespoons of good horseradish sauce

The grated rind of half a lemon

A pinch of cayenne pepper

A handful of fresh parsley – roughly chopped

If the fishmonger’s not done it for you, remove all bones and skin from the kipper.

Then, simply put into a food processor along with all the other ingredients and pulse to the consistency you require which could be smooth or more coarse. Either are good but different.

When the correct consistency, adjust the seasoning by adding more lemon, cayenne or horseradish to suit your taste.

Serve with thick sliced toasted bread. The paté can be stored in an airtight container in the fridge for a few days if necessary.

May 2011