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.