Sunday 27 August 2006

kip·per pâte

A packet of kippers needs to be cooked all at once, especially when you have you use the boil-in-the-bag method because the microwave is no longer an option (since it caught fire). But that is all good when there is also a bit of left over cream cheese and some horseradish in the fridge.

And that gives you all the ingredients for kipper pâte :

cream cheese

Just blend together to your taste and serve with toast : hot buttered, grilled pita or what ever you might like to use to make a fabulous nibble from a load of leftovers.

Just the way I like it!

1 comment:

Jeanne said...

I make a very similar recipe with smoked mackerel - just flake the fish and mash it together with Philly cream cheese (calories be damned!) - and I also add some finely chopped spring onions and substitute lemon juice for the horseradish. Mmmmmmm!