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