Hot Loch Fyne Kipper Pate On Toasted Sourdough Bread Recipe at MyDish

Hot Loch Fyne Kipper Pate On Toasted Sourdough Bread

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Method

  • -Pre heat the oven to 200 degrees c/ 400F /Gas Mark 6
  • -to make the pate, remove as many bones as possible from the kippers and skin the fillets
  • - cut the kipper meat into small pieces along with the haddock
  • -blend in food processor until smooth
  • -separate 1 egg and reserve yolk, blend the egg white into the fish
  • -pass the mixture through a sieve (this will pay dividends as it gets rid of all the bones)
  • -place the mix in a bowl over a further bowl of ice
  • -blend in the white wine, remaining egg and egg yolk
  • -blend in the cream but do not over beat, season with nutmeg and pepper
  • -butter 4 medium ramekins and fill the moulds, tap to release any air bubbles and cover with buttered parchment and greased foil
  • -place in the oven for about 15-18 minutes until firm
  • To Serve
  • -remove from the oven and tip out the pates onto plates
  • - garnish with chilli chutney, salad and toasted sour dough bread with lashings of butter!
  • Crisp Sour dough- thinly sliced crostini style, slice very thinly and drizzle with olive oil, season and bake in a moderate oven until golden brown 3-4 mins!

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    Ingredients

    • 350gms Kippers
    • 100gms Fresh haddock fillet
    • 2 Eggs
    • 25ml Dry white wine
    • 85ml Double cream
    •  Grated nutmeg
    •  Freshly milled black pepper
    • 20gms Butter
    • 80gms Chilli chutney

    By Views 936  Added Wed Nov 24 2010


    Made by excellent chef Colin Bussey with fresh Loch Fyne Mussels available for home delivery. www.lochfyne.com/Shop