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| | Kipper Pate
1 pound of kipper filets (canned) or 1 lb. kipper, cooked, boned, skinned
2 ounces of unsalted butter
Dash cayenne pepper
1 tablespoon of melted butter
3 ounces of cream cheese
1 tablespoon of sherry
In a mixing bowl blend kippers, cream cheese, unsalted butter, sherry with a heavy spoon or blend in food processor. Add cayenne pepper. Pack into a serving dish or mold; coat surface with melted butter. Chill for at least 2 hours before serving on melba toast or plain crackers. The same basic recipe, with either less butter and more cream cheese, and with other seasonings - like horseradish sauce for strong tasting fish, or dill, or capers, can be used with tuna, salmon, smoked mackerel. |
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