Kipper pate
Serve this creamy pate with Melba toast or brown bread and butter as a starter or as part of a salad lunch.
Ingredients
- Unsalted butter for frying
- 1/2 lb kipper fillets
- 1/2 lb cream cheese
- 1/2 garlic clove crushed
- Juice of 1/2 lemon
- Freshly ground black pepper
- Lemon slices to garnish
Instructions
- Melt a knob of butter in a frying pan. Add the kipper fillets and cook gently for 10 minutes or until the fish is soft.
- Remove the fillets from the pan and allow to cool slightly, then remove the skin and any large bones.
- Put the kipper flesh in a bowl and mash with a fork. Beat in the cream cheese with a wooden spoon or pound it with a pestle.
- Add the garlic, lemon juice, and pepper to taste, and continue beating until the pate is quite smooth.
- Spoon the pate into a serving dish and smooth the top with the prongs of a fork. Sprinkle with more black pepper and garnish with twisted lemon slices.
Calories: 288 kcal
Carbohydrates: 4 g
Protein: 14 g
Fat: 25g
Saturated Fat: 12 g
Cholesterol: 96 mg
Sodium: 233 mg
Potassium: 284 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 817 IU
Vitamin C: 8 mg
Calcium: 92 mg
Iron: 1 mg