Kipper pâté

Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter

  • Prep:35 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 145
  • fat 12.7g
  • saturates 4.8g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 7g
  • salt 0.9g


  • pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
  • 1 spring onion, sliced
  • zest and juice 1 lemon
  • 75g full-fat cream cheese
  • 1 tsp grated horseradish
  • handful baby spinach leaves
  • small bunch parsley
  • sourdough toast (or gluten-free alternative) and lemon wedges, to serve


  1. Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.

  2. Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.

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