Kipper Pate with creme fraiche, horseradish sauce, spring onions and lemon juice, a delicious starter that can be enjoyed for every party or celebration. It's ready in no time, and it uses super simple ingredients to make a rather fancy dish.
When it comes to fish and seafood in general, there is nowhere better to live than on a beautiful sunny island where you can find them in abundance. Well, no so sunny all the time, but beautiful nevertheless.
What are kippers
Kipper might not be a term you come across often, but it is a whole fish that has been split from head to tail, gutted, cured and smoked. In the Isle of Man, Manx kippers are generally herrings, but it could also be any other fish.
So it's not the actual name of a fish, but it only refers to the process of "kippering", which is the way of preserving the fish. Like any smoked fish, they have a strong taste and flavour, which makes them ideal for pates or spreads in general.
How to make kipper pate
It's a super simple process that takes only a few minutes, and having a food processor or blender is a must, otherwise it's hard to achieve the consistency we need.
- skin the kippers and remove the bones - it's pretty hard to remove all the tiniest thin bones, so that's fine, like sardines, they are safe to be consumed
- use 2 forks to flake the kippers, then add them to a food processor together with the chopped spring onions, creme fraiche, horseradish sauce and lemon juice
- blitz well to get the desired texture
- serve cold
This pate is super easy to make, and it's guaranteed to deliver when it comes to taste. You can make the same delicious start with any other ingredients you have around too.
Creme fraiche can be swapped for Greek yogurt or sour cream, the difference in texture will be minimal. It's all about having that creaminess to achieve a light pate.
If you want to make pate, but you don't have kippers, you can always use any other smoked fish you have around. My Smoked Mackerel Pâté or Homemade Smoked Salmon Pâté are 2 of my favourite recipes for party time.
What else can you make with kippers
Like any other fish, kippers are very versatile, and they go well in a number of dishes. My Smoked Mackerel Kedgeree can be made with kippers instead too.
They are also great to add to any risotto - like in my Scallop Mushroom Risotto, just swap scallops for kippers. Generally, they can well in pretty much any recipes that calls for smoked fish. Do give them a go!
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE and PINTEREST to see more delicious food and what I’m getting up to.
- 1 food processor
- 2 kippers
- 3 tablespoon crème fraîche
- 2 spring onions
- ½ lemon
- 1 tablespoon fresh parsley
- 1 teaspoon horseradish sauce
- Skin and remove the bones, then use 2 forks to flake the kippers.
- Add them to a food processor together with the chopped spring onions, parsley, lemon juice, creme fraiche and horseradish sauce.
- Blitz to the desired texture.
- Serve cold from the fridge.