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Kipper and Lemon Pate

Serves 6


Super pate packed with protein and minerals

  • 8 oz. (225g) smoked kipper fillets, cooked and boned
  • 4 oz. (125g) low fat soft cheese
  • 1 teaspoon of anchovy essence
  • 2 teaspoons fresh thyme, finely chopped or 1 teaspoon dried thyme
  • Fresh parsley to decorate

    Cooking Instructions:
    1. Skin the kippers and break up with a fork
    2. Remove any remaining bones
    3. Bind the mashed kippers with the remaining ingredients and smooth into small pots
    4. Garnish with parsley and serve with lemon wedges and warm crusty bread

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000