Easy homemade fish pate recipe
A quick kipper pate for when you either defrosted and forgot the boil in the bag kipper or they are going cheap and are thinking what to do with boil in the bag kippers?
An easy make ahead starter for any dinner, and especially for Christmas Day lunch.
Ingredients
1 packet of kippers
1 spring onion , sliced
zest and juice 1 lemon
75g full-fat cream cheese
2 tsp cream of horseradish sauce
Method
Place the kippers in a jug with boiled water and let them sit whilst sorting out the other ingredients.
Put the sliced spring onion, zest and juice of lemon, cream cheese and the horseradish sauce into a food processor.
Add a good grind of black pepper and whizz with the food processor.
Remove the kippers from the bag and add to the food processor.
Whizz again until you have a smooth pate
Add to a container and chill.
Ideally served with crusty bread or toast.
The pate should keep for a week if storing covered in a fridge.
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Quick Kipper Pate
Ingredients
- 1 packet of kippers
- 1 spring onion sliced
- zest and juice 1 lemon
- 75 g full-fat cream cheese
- 2 tsp cream of horseradish sauce
Instructions
- Place the kippers in a jug with boiled water and let them sit whilst sorting out the other ingredients.
- Put the sliced spring onion, zest and juice of lemon, cream cheese and the horseradish sauce into a food processor.
- Add a good grind of black pepper and whizz with the food processor.
- Remove the kippers from the bag and add to the food processor.
- Whizz again until you have a smooth pate
- Add to a container and chill.
- Ideally served with crusty bread or toast.
- The pate should keep for a week if storing covered in a fridge.
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