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Batty

Kipper pate

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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pate
seafood
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