Kipper Pâté

Preparation info
    • Difficulty


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.


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


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.