Craster Kipper Pâté
A rich, smoky Northumberland spread made from oak-cured Craster kippers whipped with butter, fresh lemon, and soft cream cheese.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •Heatproof jug
- •Food processor
- •Ramekins
- •Citrus zester
- •Fork
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 25 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 16 g
- calories
- 295 kcal
Instructions
- 1
Place the kippers tail-up into a tall heatproof jug.
- 2
Pour boiling water into the jug until the fish are completely submerged.
- 3
Cover with a plate and leave to stand for 10 minutes to gently poach.
- 4
Lift out the kippers and drain them thoroughly on kitchen paper.
- 5
Peel away the dark skins and lift out the central backbone and fine bones.
- 6
Place the warm flaked kipper flesh into a food processor bowl.
- 7
Add the softened unsalted butter, cream cheese, lemon juice, zest, and cayenne pepper.
- 8
Pulse the mixture briefly until spreadable but still retaining a coarse, rustic texture.
- 9
Fold in the snipped chives, chopped parsley, and black pepper with a spoon.
- 10
Divide the mixture evenly between four ceramic ramekins and smooth the surfaces.
- 11
Spoon a thin layer of melted clarified butter over each ramekin to seal.
- 12
Chill in the fridge for at least 1 hour until firm before serving.
Chef's tips
Jugging the kippers in boiling water warms and softens them gently without drying out the delicate oils. Check meticulously for pin bones while flaking the fish before blending. Avoid adding extra table salt because the traditional oak smoke cure provides plenty of seasoning.
Ingredient substitutions
- full-fat cream cheese → crème fraîche or thick double cream
- Craster kippers → any traditionally oak-smoked whole kippers or smoked mackerel fillets
- fresh chives → finely chopped spring onion greens
Storage
Store tightly covered in the fridge for up to four days.
Reheating
Serve chilled or allow to sit at room temperature for 15 minutes before spreading.
Common mistakes to avoid
- •Over-blending the mixture into a baby-food puree instead of keeping a pleasing coarse texture
- •Failing to remove fine fish pin bones thoroughly before processing
- •Adding extra salt without tasting the naturally salty smoked fish first
Serving suggestions
Cooked Craster Kipper Pâté?
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