Morston smoked kipper pâté
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You can't beat a smoked fish pâté. With Galton Blackiston's kipper recipe the trick is balancing the smoky fish with the tartness of the lemon juice. The additions of horseradish, paprika and cream cheese all add to the depth of flavour in this dish which could be served as a canapé or a seafood starter.
First published in 2015
Ingredients
Metric
Imperial
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
Garnish
- 1 tbsp of chives, chopped
- olive oil
- 1 crusty bread, sliced
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
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
2
Carefully pick out the fish, removing all the bones (you should end up with about 500g of kipper flesh)
3
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
- 200g of full-fat cream cheese
- 4 lemons
- 1 tsp horseradish
- 1 pinch of paprika
- black pepper
4
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
5
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
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