Save with Jamie
By Jamie Oliver
Smoky kipper pâté
30 mins
Not Too Tricky
serves 6
About the recipe
Smoked fish pâté is an absolute treat – people seem to go mad for it. I’ve used kippers in this recipe, but feel free to use smoked trout or hot-smoked salmon instead, if you prefer. Once you’ve made this it’s pretty stable in the fridge for a couple of days, so it’s great for dinner parties when you want to get stuff done in advance.
Save with Jamie, p258
Recipe From
Ingredients
2 x 200g bags of vac-packed kippers
6 slices of ciabatta
400g mixed crunchy veg, such as fennel, carrot, raw beetroot, cucumber, little gem lettuce
2 lemons
½ teaspoon sweet smoked paprika
100g light cream cheese
1 whole nutmeg, for grating
extra virgin olive oil
Top Tip
If you're using smoked trout or hot-smoked salmon, there's no need to cook it – skip straight to the processor bit (discarding the skin) and add a splash of water to loosen, if you think it needs it.
Method
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For the full recipe, head to page 258 of Save with Jamie.
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