Simple kipper pate that is surprisingly tasty and can be preapred the night before
Ingredients
| 8oz 225g Kipper Fillets with butter (1 packet) |
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| 8oz 225g Cream Cheese (1 tub, or three quarters of a tub) |
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| 1/2 Garlic clove finely chopped |
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| 1tbs Lemon Juice |
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| Pinch of cayenne pepper or dash of Tabasco |
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Instructions
| Boil the kippers as directed. Drain and allow to cool slightly. |
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| Once cooled, remove skin and get the big bones out (as many as you can be bothered to really) |
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| If you a have mini food processor use that to combine kipper together with the cream cheese. |
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| Or if you don't have food processor, do it old school with a fork and mash together, try and get a lot of the bones out if you do it this way (the food processor just pulps everything up so don't have to worry) |
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| Add the garlic and lemon juice and continue mashing until your desired consisiteny and add yr cayeene pepper or tabasco (or both I guess if you like it hot) |
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| Refrigerate for at least an hour. Sprinkle with black pepper. Will last a couple of days in fridge, in fact its a bit tastier if left overnight (solidifies a bit more) |
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