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Smoked kipper pâté with melba toasts recipe

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This simple kipper pâté recipe is a stunning starter for dinner parties with family and friends. Blitz smoked kippers together with soft cheese and stir through spring onions and zesty lemon for an extra kick. Serve with homemade Melba toasts and sliced cucumber and radishes for dipping. See method

Serves 6
10 mins to prepare and 10 mins to cook
190 calories / serving
Healthy

Ingredients

6 slices medium white bread
240g pack smoked kippers with butter
8 radishes, sliced
3 tbsp 50% less fat soft cheese
1 spring onion, finely sliced, green and white parts separated
1 small lemon, zested, plus 1 tbsp juice
10g fresh dill, chopped (optional)
½ cucumber, finely sliced

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
800kj
190kcal 10%
Fat
8g 12%
Saturates
2g 12%
Sugars
2g 2%
Salt
1.4g 23%

of the reference intake
Carbohydrate 18g Protein 10.7g Fibre 1.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Toast the bread. Use a serrated knife to trim and discard the crusts, then carefully cut horizontally through the middle of each slice to make 2 thinner slices. Halve (or quarter) on the diagonal and arrange on a baking tray. Bake for 3-4 mins until golden and crisp; set aside.
Cook the kippers to pack instructions. Remove from the packaging and set aside until cool enough to handle. Meanwhile, cut 3 of the radish slices into matchsticks; set aside to garnish.
Remove and discard the skin and any bones from the kippers, then put in a food processor with the soft cheese. Pulse until combined, then tip into a bowl and stir through the spring onion whites, the lemon zest and juice, and a grind of black pepper. Garnish with the spring onion greens, radish matchsticks and dill, if using, and serve with the Melba toast, cucumber and remaining sliced radish.

Tip: For a spicy kick, try adding 2 tsp hot horseradish sauce to the food processor with the soft cheese.

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