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Monday, 28 March 2011

Kipper pate


Ingredients


I kg
Kippers (cooked, skinned & boned weight)
800g
Butter (unsalted)
7 pinches
Cayenne pepper
4
Lemons (juiced, to taste)
14 tbsp
Double cream
















Method


1.      Soften the butter.
2.      Roast the kippers at 190ยบC for 5 mins.
3.      In a food processor blend the fish with the butter, cream & cayenne pepper.
4.      Adjust the seasoning with the lemon juice.
Posted by Unknown at Monday, March 28, 2011

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