Kipper Pate

This deliciously quick and easy-to-prepare Kipper Pate makes a tempting first course for a dinner party. Serve it with Melba toast and butter curls.

12 oz. boned kipper fillets, poached, skinned and flaked

1 oz. butter, melted

1 tablespoon sweet sherry

4 tablespoons double cream

1 teaspoon Worcestershire sauce – teaspoon black pepper

1 oz. clarified butter, melted

Put the kippers, melted butter, sherry, cream, Worcestershire sauce and pepper in a blender. Blend, off and on, for 1 to 2 minutes, or until the mixture is smooth.

Alternatively, pound the ingredients in a pestle with a mortar until smooth.

Spoon the pate into a small terrinc or pate dish and smooth down the top. Pour over the clarified butter and place the dish in the refrigerator.

Leave to chill for at least 2 hours before serving.

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