Hot Kipper Pâté with Shallot Butter Sauce

Name: Hot Kipper Pâté with Shallot Butter Sauce
Yield: Serves 6
Ingredients: sprigs of fresh chervil; 225 g/8 oz unsalted butter, chilled; 115 g/4 oz trimmed white fish (for example, monkfish); ½ tsp salt; 350 g/12 oz fresh kippers; 115 g/4 oz trimmed white fish (for example, monkfish); 85 ml/3 fl oz double cream; A little butter; 2 eggs; 25 ml/1 fl oz dry white wine; juice of ½ lemon; 50 ml/2 fl oz double cream; 300 ml/½ pint fish stock; 50 g/2 oz shallots, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Here is a recipe that offers a slightly different use for the humble kipper – no longer just simply grilled for breakfast perhaps?

Ingredients

Pâté

350 g/12 oz fresh kippers
115 g/4

Fish course
Pescatarian
Gluten-free
Breakfast

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

To make the pâté, remove as many of the bones as possible from the kippers and skin each fillet (the skin will pull off easily). Cut the meat into small pieces along with the white fish and blend in a food processor o