Do try to get whole undyed kippers as these will give a better result. It may be fiddly taking out all of the bones but it is worth it.
If you don’t like the idea of messing around with the bones, you could use fillets of smoked mackerel or hot smoked salmon. Just skip the first part of the recipe where the fish is poached in hot water.
Our pack of kippers weighed 470g to start with and yielded 170g of useable fish.
- 2 pairs of kippers, undyed
- 150g unsalted butter, softened
- pinch cayenne pepper
- whole nutmeg for grating
- 3 tbsp double cream
- juice of 1 lemon
- fresh ground black pepper
Let them rest in the hot water for a few minutes then drain and place on a plate.
Remove all the skin and bones from the kippers. Ours yielded 170g of useable fish.
Put the kipper flesh in the bowl of a food processor. Add the butter and blend.
Stir in the cream, and then add the cayenne pepper and a good grating of nutmeg.
Season with freshly ground black pepper and the lemon juice. It’s not usually necessary to add salt as the kippers will have already added enough.
The kipper pâté will keep in the refrigerator for up to a week in an airtight container.
Notes on ingredients
Whole large undyed kippers can be obtained from J. Lawrie & Sons, known as Jaffy’s, for short.
They are moist and succulent and traditionally smoked over oak for a superior flavour.
Read what we thought about them in our review.
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