Name: Kipper Pâté
Ingredients: 6 grinds of black pepper; ½ tsp Salt; 1 tbsp malt vinegar; 2½ cm piece of peeled, fresh horseradish, grated (or 1 big tbsp horseradish sauce); 200 g kipper fillets (it’s perfectly good with the unpeppered smoked mackerel fillets available in all the supermarkets too); 1 tbsp crème fraîche

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

I have made a number of little films for a company called vice. In one called max’s fish sandwich I made Kipper PÂtÉ to go with lamb. So we thought we’d better give you the recipe.

Ingredients

200 g kipper fillets (it’s perfectly good with the unpeppered smoked mackerel fillets available in all the supermarkets too)
1 tbsp crème fraîche

Fish course
Pescatarian

Method

Find a blender or food processor. Pile in all the ingredients and pulse 8—10 times. That’s it. Smear it in a sandwich, smear it on toast — smear it on the floor and ceiling for all we care. Whatever you do, have it with a pickle or two. And washed down with a glass of wine. Or two.

It’ll keep in the fridge for a week.

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