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Kipper Pate

You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.

 
 

This recipe is from the book One Is Fun!

Method

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.

 

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