Kipper Pate Food

KIPPER PATE

Steps:

• First of all cook the kipper by removing the heads, folding the sides of the fish together and packing it vertically in a tall warmed jug. Then pour in enough boiling water to cover the kipper, put a plate on top of the jug and leave in a warm place for 6 minutes. (If using frozen fillets, cook according to the instructions on the packet.) When the fish is cool remove all the skin and bones, and flake the flesh into a bowl. Now, using a fork, mash vigorously until you have a paste. Then add the butter, bit by bit, continuing to mash until it is all thoroughly incorporated. Next add the chopped spring onion and parsley, the lemon juice and a good grating of nutmeg. Season with salt and pepper (being a bit sparing with the salt) the give the pâté a final mashing till evenly blended. Pack the mixture into a 4 inch (10 cm) ramekin, cover with clingfilm, then chill in the fridge for at least 2 or 3 hours. Serve with a lemon wedge, a dusting of cayenne and some hot buttered toast.

SCOTTISH KIPPER PATE

Steps:

• Grill kippers 6-7 mins either side.
• When cool skin& and remove bones.
• Put in liquidiser with softened butter.
• Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix.
• Transfer to small ramekins and cover with a thin layer of clarified butter.
• Chill till ready to use or freeze to use later.
• Serve with toast or crackers.