Whitby Kipper Pâté
Rich, smoky Whitby kippers blended with creamy butter, lemon, and warming spices for a classic North Yorkshire coastal spread.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •heatproof shallow dish
- •kitchen paper
- •food processor
- •spatula
- •4 small ramekins
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 27 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 16 g
- calories
- 310 kcal
Instructions
- 1
Place the kippers into a heatproof dish and pour boiling water over to submerge them completely.
- 2
Cover the dish with a plate and leave the fish to steep for eight minutes until tender.
- 3
Lift out the kippers and pat them thoroughly dry using kitchen paper.
- 4
Peel away the skin and carefully remove all visible bones from the fillets.
- 5
Flake the warm kipper flesh directly into a food processor bowl.
- 6
Add the softened butter, cream cheese, lemon juice, lemon zest, ground mace, and cayenne pepper.
- 7
Pulse until well combined and smooth, taking care not to over-blend into a liquid paste.
- 8
Stir through the chopped parsley and black pepper with a spoon.
- 9
Spoon the pâté into four small ramekins and smooth the tops with a spatula.
- 10
Pour a thin layer of melted clarified butter over each ramekin to seal.
- 11
Chill in the fridge for at least two hours until set firm.
Chef's tips
Remove the pâté from the fridge twenty minutes before serving so the butter softens slightly for easy spreading. Be diligent when checking for pin bones, as kippers contain many fine bones along the ribcage.
Ingredient substitutions
- Whitby kippers → any oak-smoked kippers or smoked mackerel
- full-fat cream cheese → thick double cream or crème fraîche
- ground mace → ground nutmeg
Storage
Store tightly covered in the refrigerator for up to four days.
Reheating
Serve chilled or at cool room temperature; do not reheat.
Common mistakes to avoid
- •Leaving fine pin bones in the kipper meat before processing.
- •Over-blending the mixture, which causes the butter to split and turn greasy.
- •Serving straight from the fridge while the pâté is still rock hard.
Serving suggestions
Cooked Whitby Kipper Pâté?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
