Kipper pâté

• 1 lb (450 g) boned kipper fillets
• 7 oz (200

Put the kipper fillets in a jug, pour over boiling water to cover and leave for 2–3 minutes, then drain. When cool enough to handle, remove the skin and flake the kipper flesh. Melt the butter in a saucepan over low heat.

Place kipper flesh in a blender or food processor, add the melted butter, reserving a little, and blend to a purée. Transfer ingredients to a mixing bowl and stir in t