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Morston smoked kipper pate
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
A fish pate that is elegant in its simplicity, from Galton Blackiston
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Tips and suggestions
- Cooks Tips...
- a perfect pairing for Galton's piccalilli recipe
Ingredients
- 3-4 kippers, depending on size
- 200g cream cheese
- large pinch Paprika
- 1-2 tbsp single cream
Method
1. Poach the kippers in boiling water for 5-6 minutes. Cool slightly in the liquid then drain.2. Remove the skin and bones from the kipper then weigh the flesh – you need 350g.
3. Work the cheese to a smooth cream. Season with paprika, black pepper and, if necessary a little salt. Stir in the cream.
4. Pound the kipper flesh to a puree, and then gradually work it into the cheese (this can be done with an electric mixer). The pate should be soft and light. Pile it into dish to serve.
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