Description
A creamy and flavorful Kipper Pâté combining smoked kippers with horseradish, soft cheese, and fresh herbs, perfect as a savory spread or appetizer.
Ingredients
Scale
Fish
- 200g smoked kippers
Dairy & Sauce
- 50g soft cheese
- 75g crème fraîche
- 1 ½ tbsp horseradish sauce
Produce & Spices
- ½ lemon, zested and juiced
- ½ tsp paprika
- Handful of chervil or parsley, finely chopped
Instructions
- Prepare the Kippers: If the smoked kippers require cooking, follow the pack instructions carefully and then allow them to cool completely before proceeding to the next step.
- Flake the Kippers: Using a fork, flake the cooled kippers into a mixing bowl, ensuring to remove any bones for a smooth pâté texture.
- Mix Ingredients: Add horseradish sauce, lemon zest and juice, soft cheese, crème fraîche, and paprika to the flaked kippers. Stir well until the mixture is evenly combined and creamy.
- Chill: Cover the pâté and refrigerate for up to one day to allow the flavors to meld and firm up slightly.
- Serve: Spoon the chilled pâté onto your chosen base such as toasted bread or crackers, and garnish each serving with a pinch of finely chopped chervil or parsley for a fresh finish.
Notes
- If using fresh kippers that require cooking, ensure they are fully cooled before mixing to maintain texture and flavor.
- This pâté is best served within one day of preparation.
- You can substitute parsley if chervil is unavailable; both herbs impart a delicate fresh note.
- Serve as a spread on toast, crackers, or fresh vegetable sticks.
- For a smoother pâté, pulse the mixture briefly in a food processor before chilling.
- Prep Time: 10 minutes
- Cook Time: Depends on kipper package instructions; typically 5-10 minutes if needed
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Keywords: Kipper pâté, smoked kippers, seafood spread, horseradish sauce, creamy pâté, appetizer, British recipe
