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
Ingredients
- 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
Method
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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.
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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.