Name: Kipper Pate
Total time: 10 min
Yield: 2
Ingredients: 1 kipper; small handful rocket leaves; 40 g cream cheese; 1 tsp dried seaweed (optional. I used Maraseaweed kombu although dried herbs will also work well. ); 1-2 tbsp lemon juice (add gradually to taste.)

Kipper Pate

This kipper pate makes an ideal starter or lunch and is delicious served with crusty bread or oatcakes. This recipe is made with 200g of flesh from one kipper and is easily scaled up.

Servings	Prep Time
2	10 minutes

Servings	Prep Time
2	10 minutes

Kipper Pate

This kipper pate makes an ideal starter or lunch and is delicious served with crusty bread or oatcakes. This recipe is made with 200g of flesh from one kipper and is easily scaled up.

Servings	Prep Time
2	10 minutes

Servings	Prep Time
2	10 minutes

Ingredients

1 kipper
small handful rocket leaves
40 g cream cheese
1 tsp dried seaweed optional. I used Maraseaweed kombu although dried herbs will also work well.
1-2 tbsp lemon juice add gradually to taste.

Servings:

Instructions

Soften the kipper by soaking in boiling water for approximately 10 minutes. Drain and allow to cool.
Remove the head, skin and fillet the herring and add the flesh along with the remaining ingredients to a food processor.
Process until the pate is smooth and check before adding any further seasoning. The kipper and the seaweed usually add sufficient seasoning.
Pack into a ramekin and chill in the refrigerator for 1-2 hours.
Serve with crusty bread or oatcakes