Kipper Paté
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Another retro dish from the sixties, very simple and easy to prepare. I still like it!
Around 400 gms boil in the bag kippers
- Cook kippers according to instructions on the packet. Take out of the packets keeping the juices and allow to cool a bit Picture . Remove the skin and any bones from the kippers.
- Roughly mash the kippers with a couple of tablespoonfuls of soft (but not melted) butter with the juice from half a lemon. Put in a blender and blend until smooth.
- Season the paté with more lemon juice and salt to taste. Keep cool in the fridge for a few hours if necessary and then serve with lemon, a parsley garnish and fresh toast and butter Zoom
- If you need to keep this for more than a few hours, put serving portions into moulds, cover with melted butter, cool and keep in the fridge.
Serve with: Fresh wholemeal toast and butter
Notes: Could use real (not boil in the bag) kippers but not convinced it would be worth it (should try though)
Categories: cfish cstarter Recipe Id: r1020