150 g (5 oz) smoked mackerel fillets
150 g (5 oz) cooked kipper fillets
2 tbsp (25 g) 1 oz unsalted butter, softened
juice of half a lemon
2 tbsp freshly chopped parsley
4 tbsp crème fraîche
salt and freshly ground black pepper
150 g (5 oz) cooked kipper fillets
2 tbsp (25 g) 1 oz unsalted butter, softened
juice of half a lemon
2 tbsp freshly chopped parsley
4 tbsp crème fraîche
salt and freshly ground black pepper
method
1. Remove the skin from the fish fillets and mash with a fork - the more you mash the fish, the smoother the pâté.
2. Beat together with the butter, lemon juice, parsley and crème fraîche. Add seasoning to taste. Cover and chill for at least 30 minutes before serving.
3. When ready to serve, sprinkle with more black pepper if liked, and accompany with crisp toast and wedges of leon to squeeze over.
2. Beat together with the butter, lemon juice, parsley and crème fraîche. Add seasoning to taste. Cover and chill for at least 30 minutes before serving.
3. When ready to serve, sprinkle with more black pepper if liked, and accompany with crisp toast and wedges of leon to squeeze over.
serving amount
serves 4
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