Smoked Kipper Pate
Serves: 1
Preparation: 5 minutes
Cooking Time: 15 minutes
Famously eaten for breakfast, as a classic British dish. Made from herring fillets which have been gutted and salted, and then smoked over smoldering woodchips. Strong, intense, smoky flavour. Require very little cooking.
Ingredients
- 400g kipper fillets
- 1 spring onion juice of 1 lemon
- 100g cream cheese
- large handful of parsley
- handful of watercress
Method
- Place the kippers in a bowl, and pour over boiling water. Leave for 10 minutes and drain.
- While the kippers soak, whizz up the rest of the ingredients in a food processor, with a good pinch of salt and pepper.
- Remove the skin from the kipper fillets, and add the flesh of the fish to the blender. Whizz until you are left with a smooth paste.
- Place in the fridge for an hour and serve with crusty toasted bread.
