Inverawe's Ultimate Kipper Pate
Inverawe's Ultimate Kipper Pate
Inverawe
Rated 5.0 stars by 1 users
Category
Kippers
Cuisine
Scottish
Servings
6
We like to serve this as an after-dinner savoury, spread on warm toast or oatcakes. I sometimes add a few chopped capers for an extra special touch.
Ingredients
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2 boneless kipper fillets (about 150g / 5 oz)
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150g (5 oz) Boursin pepper cheese
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100g (3 1/2 oz) soft cream cheese
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2 anchovy fillets in oil, drained
-
2 tablespoons fresh orange juice
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2 teaspoons finely grated orange zest
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1 tablespoon finely grated onion juice
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a pinch of cayenne
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a good pinch of freshly grated nutmeg
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salt and freshly ground black pepper
Directions
Peel the delicate skinds from the kipper fillets, removing all bones and put into the bowl of a food processor. Add the Boursin, cream cheese, anchovies, orange juice and zest, grated onion juice and the spices to taste. Process until well blended, smooth and thick.
Taste and add salt and pepper if needed - it should have quite a peppery bite!