450 g (1 lb) kipper fillets
225 g (8 oz) curd cheese
5 g (1 tsp) paprika
225 g (8 oz) curd cheese
5 g (1 tsp) paprika
method
1. Poach the kipper fillets, drain them and remove the skin.
2. Liquidize them with the curd cheese, paprika and lemon juice until smooth and season to taste.
3. Spoon into individual pots or one serving dish.
4. Refrigerate until required, and serve with toast and lemon wedges.
Variation To make a softer mixture, add a little cream.
2. Liquidize them with the curd cheese, paprika and lemon juice until smooth and season to taste.
3. Spoon into individual pots or one serving dish.
4. Refrigerate until required, and serve with toast and lemon wedges.
Variation To make a softer mixture, add a little cream.
serving amount
serves 6 - 8
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