Bloater or Kipper Pàté

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 bloater, or 1 kipper
  • 2-3 oz softened butter


Pour boiling water over the fish and let it stand for ten minutes. Remove the flesh from the bones and pound, mince or liquidise, adding butter, lemon juice and seasoning. Mix to a fine paste, and remove any whiskery bones left sticking out. Pack into little pots and fork the top. Chill until needed; it keeps several days in the refrigerator.