You can't beat a smoked fish paté. With Galton Blackiston's kipper recipe the trick is balancing the smoky fish with the tartness of the lemon juice

Pre-heat the grill, then lay the butterflied (opened out) kippers on a grill tray and spread a little butter over them. Grill gently until the flesh starts to come away from the bones, then remove and allow to cool a little
Carefully pick out the fish, removing all the bones (you should end up with about 500g of kipper flesh)
Place the fish in the bowl of a food processor with the cream cheese, lemon juice, horseradish, paprika and a good grinding of black pepper. Blend together until you have a coarse soft pâté
Finally, pulse in the double cream. Place the pâté in a suitable container, cover with clingfilm and store in the fridge
Take out of the fridge some time before serving to allow the kipper pâté to reach room temperature. When ready to serve, drizzle with good quality olive oil, top with chopped fresh chives and serve with warm crusty bread
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Find out why we suggest matching this Kipper recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine


Kipper pâté

  • 4 lemons, juiced
  • 1 tbsp of double cream
  • 1 knob of butter
  • 1 pinch of paprika
  • freshly ground black pepper
  • 1 tsp of horseradish
  • 6 250g kippers, heads left on
  • 200g of full-fat cream cheese



  1. Food processor or blender

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The tang of the lemon juice plays well with the smoked fish, resulting in a satisfying starter in Galton Blackiston's smoked kipper recipe.