8 oz (250 g) kipper fillets, cooked
4 oz (125 g) low-fat cream cheese
Juice of 1/2 lemon, plus lemon slices to garnish
1 tablespoon tomato puree (paste)
Freshly ground black pepper
Toast or water biscuits to serve
4 oz (125 g) low-fat cream cheese
Juice of 1/2 lemon, plus lemon slices to garnish
1 tablespoon tomato puree (paste)
Freshly ground black pepper
Toast or water biscuits to serve
method
1. Make sure that there are no bones in the cooked kipper fillets.
2. Roughly flake the flesh, mix with all the other ingredients and pound together.
3. Pack the pate into a pretty dish, fork the top up and lay halved lemon slices along it.
4. Serve with slices of dry toast or water biscuits.
2. Roughly flake the flesh, mix with all the other ingredients and pound together.
3. Pack the pate into a pretty dish, fork the top up and lay halved lemon slices along it.
4. Serve with slices of dry toast or water biscuits.
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