📝 About This Recipe
A quintessential British seaside classic, this Kipper Pâté celebrates the deep, oak-smoked intensity of traditional Isle of Man or Craster kippers. By blending the robust, salty fish with silky cream cheese and a bright hit of citrus, we transform a humble breakfast staple into a sophisticated spread. It is the perfect balance of rustic texture and refined flavor, embodying the cozy charm of a coastal English tea room.
🥗 Ingredients
The Fish
- 250 grams Kipper Fillets (cooked, skinned, and bones removed)
- 500 ml Boiling Water (for poaching the kippers)
The Base
- 200 grams Full-fat Cream Cheese (softened at room temperature)
- 50 grams Unsalted Butter (very soft)
- 2 tablespoons Crème Fraîche (adds a lovely tang)
Aromatics & Seasoning
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1-2 teaspoons Hot Horseradish Cream (adjust to your heat preference)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional for a tiny kick)
For the Topping (Optional)
- 50 grams Unsalted Butter (melted and clarified)
- 1 teaspoon Whole Pink Peppercorns (for decoration)
- 3-4 pieces Dill Sprigs (for garnish)
👨🍳 Instructions
-
1
Place the kipper fillets in a shallow heatproof dish. Pour the boiling water over them until fully submerged, cover with a plate, and let them poach gently for 5 minutes.
-
2
Drain the kippers and pat them thoroughly dry with paper towels. Peel away the skin and carefully flake the flesh, checking meticulously for small bones.
-
3
In a large mixing bowl, beat the softened cream cheese, soft butter, and crème fraîche together until smooth and aerated.
-
4
Add the flaked kipper meat to the bowl. If you prefer a rustic, chunky pâté, use a fork to mash the fish into the cheese mixture.
-
5
For a silky-smooth finish, transfer the mixture to a food processor and pulse 4-5 times until it reaches your desired consistency.
-
6
Fold in the lemon juice, lemon zest, horseradish cream, and smoked paprika. Stir well to ensure the flavors are evenly distributed.
-
7
Stir in the fresh chives, chopped dill, and a generous amount of cracked black pepper. Kippers are naturally salty, so taste before adding any extra salt.
-
8
Transfer the pâté into individual ramekins or one large serving crock, smoothing the top with the back of a spoon.
-
9
If using the butter topping, pour a thin layer of melted clarified butter over the top of each ramekin to seal in the freshness.
-
10
Garnish the top with pink peppercorns and a small sprig of dill while the butter is still liquid.
-
11
Place the pâté in the refrigerator for at least 2 hours to firm up and allow the smoky flavors to develop and meld.
-
12
Remove from the fridge 15 minutes before serving to take the chill off, which allows the butter and fish fats to soften for better spreading.
💡 Chef's Tips
Always look for traditionally smoked kippers rather than 'smoke-flavored' fillets for the best depth of flavor. Be very diligent when removing bones; kippers have many fine 'pin bones' that can ruin the texture if left in. If the mixture feels too stiff, add an extra tablespoon of crème fraîche or a splash of heavy cream. For a lighter version, you can substitute half the cream cheese with Greek yogurt, though it will be less stable. This pâté keeps beautifully in the fridge for up to 3 days if sealed with a butter lid.
🍽️ Serving Suggestions
Serve with warm, thick-cut triangles of buttered brown soda bread or sourdough toast. Pair with pickled cucumbers or cornichons to provide a sharp acidic contrast to the rich, smoky fish. Accompaniment: A crisp, chilled glass of dry white wine like a Chablis or a peaty Islay malt whisky. Add a side of dressed watercress for a peppery freshness that cuts through the creaminess. Excellent as a starter for a traditional British Sunday lunch or as part of a seafood platter.