Smoked kipper pâté with melba toasts recipe
This simple kipper pâté recipe is a stunning starter for dinner parties with family and friends. Blitz smoked kippers together with soft cheese and stir through spring onions and zesty lemon for an extra kick. Serve with homemade Melba toasts and sliced cucumber and radishes for dipping.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 190 calories / serving
Ingredients
- 6 slices medium white bread
- 240g pack smoked kippers with butter
- 8 radishes, sliced
- 3 tbsp 50% less fat soft cheese
- 1 spring onion, finely sliced, green and white parts separated
- 1 small lemon, zested, plus 1 tbsp juice
- 10g fresh dill, chopped (optional)
- ½ cucumber, finely sliced
Each serving contains
- Energy
- 800kJ 190.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 18.0gProtein 10.7gFibre 1.3g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Toast the bread. Use a serrated knife to trim and discard the crusts, then carefully cut horizontally through the middle of each slice to make 2 thinner slices. Halve (or quarter) on the diagonal and arrange on a baking tray. Bake for 3-4 mins until golden and crisp; set aside.
- Cook the kippers to pack instructions. Remove from the packaging and set aside until cool enough to handle. Meanwhile, cut 3 of the radish slices into matchsticks; set aside to garnish.
- Remove and discard the skin and any bones from the kippers, then put in a food processor with the soft cheese. Pulse until combined, then tip into a bowl and stir through the spring onion whites, the lemon zest and juice, and a grind of black pepper. Garnish with the spring onion greens, radish matchsticks and dill, if using, and serve with the Melba toast, cucumber and remaining sliced radish.
- Tip: For a spicy kick, try adding 2 tsp hot horseradish sauce to the food processor with the soft cheese.
- See more Starter recipes
