Name: Kipper Pâté
Yield: Serves 4–6
Ingredients: 225 g/8 oz cream cheese; 4 x 300 g/10 oz good kippers; sea salt and freshly ground black pepper; big pinch of hot paprika, or to taste; 2 tablespoons single cream good toast, to serve; 2 lemons, quartered, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

The only problem with grilling a kipper, anointed with a fat flake of butter, is that the fishy tang tends to linger. My late stepmother Rose used to implore my father to poach them instead. ‘Not a chance,’ he’d reply. ‘Totally different taste.’ A good kipper is a grand thing indeed, but for those of a more delicate constitution this classic kipper pâté is unbeatable.