Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Kipper pâté
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6
Skip to ingredients
- pair of kippersor 350g kipper fillets (once prepared you want to have 225g flesh)
- 1 spring onionsliced
- zest and juice 1 lemon
- 75g full-fat cream cheese
- 1 tsp grated horseradish
- handful baby spinachleaves
- small bunch parsley
- sourdough toast(or gluten-free alternative) and lemon wedges, to serve
Nutrition: per serving
- kcal145
- fat12.7g
- saturates4.8g
- carbs0g
- sugars0g
- fibre0g
- protein7g
- salt0.9g
Method
step 1
Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
step 2
Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.
