Kipper Pâté

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Smoked kippers, cream cheese, lemon and a little spinach make a bright, spreadable pâté with more freshness than the ingredient list suggests.

Serves: 6 people

Preparation time: 20 min

Ingredients

• Smoked kippers – 200 g
• Cream cheese or soft cheese – 125 g
• Crème fraîche – 75 g
• Horseradish sauce – 1 1/2 tbsp
• Lemon – 1/2, zest and juice
• Paprika – 1/2 tsp
• Parsley or chervil – 1 handful
• Baby spinach – 1 small handful
• Black pepper – to taste

Method

STEP 1
Remove skin and bones from the kippers and flake the fish into a bowl.
STEP 2
Put the fish, cream cheese, crème fraîche, horseradish, lemon zest, a squeeze of juice, paprika and herbs into a processor. Add the spinach for colour and pulse until combined.
STEP 3
Scrape into a bowl and taste. Add more lemon or pepper if it needs lifting. Chill briefly before serving on toast or crackers.