Morston smoked kipper pate

A fish pate that is elegant in its simplicity, from Galton Blackiston
By Galton Blackiston
Morston smoked kipper pate
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3-4 kippers, depending on size
  • 200 g cream cheese
  • large pinch paprika
  • 1-2 tbsp single cream

Tips and Suggestions

a perfect pairing for Galton's piccalilli recipe


1. Poach the kippers in boiling water for 5-6 minutes. Cool slightly in the liquid then drain.

2. Remove the skin and bones from the kipper then weigh the flesh you need 350g.

3. Work the cheese to a smooth cream. Season with paprika, black pepper and, if necessary a little salt. Stir in the cream.

4. Pound the kipper flesh to a puree, and then gradually work it into the cheese (this can be done with an electric mixer). The pate should be soft and light. Pile it into dish to serve.

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