Make the pate in advance and chill it; eat within 48 hours. Serve it with toast as first course or with salad for a light lunch.
ingredients
serves 6
14 ounce kipper or herring fillets, poached
3/4 cup curd or cream cheese
1/4 teaspoon paprika
salt
freshly ground black pepper
lemon juice
2 tablespoons thin cream
method
1. Mash the kipper fillets with a fork and remove any bones as you do this.
2. Work the cheese to a paste and add paprika and seasoning. Mix the kipper flesh and the cheese until well blended.
3. Mix in a few drops of lemon juice to taste. Stir in cream and seasoning to taste.
4. Pile the mixture on to a plate or turn it into a small dish and level the top.
Preparation time: 10 minutes plus chilling time
