VARIETY - BLOGIt’s recipe time - 28/11/2016
This is a quick and easy recipe that’s a good standby over the Christmas holidays...when you’re full and fed up of turkey, try this easy pâté as a quick lunch or starter. It can be made a couple of days in advance too and kept in the fridge.
8 oz (250 g) kipper fillets, cooked
4 oz (125 g) low-fat cream cheese
Juice of ½ lemon, plus lemon slices to garnish
1 tablespoon tomato puree (paste)
Freshly ground black pepper
Toast or crackers to serve
1. Make sure that there are no bones in the cooked kipper fillets.
2. Roughly flake the flesh, mix with all the other ingredients and mash well together.
3. Pack the pate into a pretty dish, fork the top up and lay halved lemon slices along it.
4. Serve with slices of dry toast or crackers.