Recipe - Kipper Pâté with Fresh Lemon Juice and Ground Black Pepper
As you may know by now, our Oak Smoked Mallaig Kippers really are our signature product and have won many accolades, including Scottish Speciality Food Product in 2014. Succulent, oily and incredibly healthy, these are a rare treat to be enjoyed at any time of year, and taste delicious in this zesty but spicy pâté.
- 2 pairs of kippers
- 150g unsalted butter
- pinch of cayenne pepper
- whole nutmeg for grating
- 3 tbsp double cream
- juice of 1 lemon
- fresh ground black pepper.
Place the Oak Smoked Mallaig Kippers into a large jug or tray and pour boiling water over the top. Allow them to rest in the hot water for around five minutes, then drain the tray and transfer to a plate. Carefully remove all the skin and bones from the kippers - you should peel the bones from bottom to top on each side. Put the remaining kipper flesh in the bowl of a food processor before adding the butter and blending. Once you've reached your desired consistency, stir in the cream before adding the cayenne pepper and a generous grating of nutmeg. To finish, transfer to a serving bowl before seasoning with freshly ground black pepper and drizzling lemon juice over the top. Note - we think our kippers are perfectly seasoned already, so it’s not usually necessary to add salt before tasting!
You can shop our Oak Smoked Mallaig Kippers or browse our full range by visiting our Online Shop or dropping by our Seafood Deli in Mallaig.