Scottish Kipper Pate

9 ingredients
7 steps

Ingredients

  • 4 large herring fillets
  • 3 tablespoons butter
  • 1 lemon, juice of
  • 3 tablespoons whiskey
  • 4 tablespoons double cream
  • 1 dash Worcestershire sauce
  • Tabasco sauce
  • clarified butter
  • black pepper

Directions

  1. 1
    Grill kippers 6-7 mins either side.
  2. 2
    When cool skin& and remove bones.
  3. 3
    Put in liquidiser with softened butter.
  4. 4
    Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix.
  5. 5
    Transfer to small ramekins and cover with a thin layer of clarified butter.
  6. 6
    Chill till ready to use or freeze to use later.
  7. 7
    Serve with toast or crackers.

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