 | 3 large juicy kippers |
| juice of 2 lemons |
| 100 gr butter, melted over a low heat |
| freshly ground black pepper |
| 1 heaped tbsp finely chopped parsley |
|
| Poach the kippers in a frying pan half
full of water for 7-10 minutes. Turn the kippers over as they cook. Remove from the water
on to a dish covered with absorbent paper and cool. Then flake the flesh from the bones
and skin, picking out as many of the bones as you can. Put the flesh into a food
processor. Blend and whiz the kipper flesh, adding the butter slowly until it is all used
up. Then slowly add the lemon juice, tasting as you go to see it is not too sharp for your
liking. Season with plenty of pepper, and the parsley. |
| Skoop the pate into a serving dish
cover with cling film and keep in the fridge until you are ready to serve it. |
|
