Scottish Kipper Pate Food

KIPPER PâTé

Steps:

• Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
• Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.

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.

ROQUEFORT PATE

Steps:

• Put first three ingredients in a bowl and stir together, its nice to leave some lumps of cheese.
• Chill if desired (prefeably overnight).
• when ready to serve stir in herbs and spoon into serving dish.
• scoff.