Morston smoked kipper pâté


First published in 2015
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Kipper pâté

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


  • 1 tbsp of chives, chopped
  • olive oil
  • 1 crusty bread, sliced
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
  • 6 kippers
  • 1 knob of butter
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
  • 1 tbsp of double cream
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
  • olive oil
  • 1 crusty bread
  • 1 tbsp of chives
First published in 2015
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