Kipper Pâté

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve this pâté as a first course with toast, or use as a spread on cocktail canapés. Either way remove from the refrigerator an hour before required so that the mixture softens slightly.

Ingredients

  • 2 170– or 227g/6– or 8oz packets boil-in-the-bag kipper fillets
  • 175 g/6 oz softened butter
  • salt and freshly milled pepper
  • squeeze of lemon juice
  • twist of lemon or finely chopped parsley

    Method

    Simmer the kipper fillets in the bag as directed. When cool enough to handle, discard the skin from the fillets.

    Mash or pound the kipper flesh along with the juices from the bag. Cream the butter until soft and beat in the kipper flesh.

    Season to taste with just a little salt, plenty of pepper and a squeeze of lemon juice to sharpen the flavour. For a really smooth mixture combine the ingredients in a blender.

    Spoon the pâté into a small serving dish, rough up the surface and chill for several hours. Garnish with a twist of lemon or a little chopped parsley and serve with hot toast.