This recipe is from Simon Hopkinson's book Week In, Week Out. Although I have read this book, usually curled up with a cup of something comforting, many times, I haven't made that many recipes from it- something to do with having too many cookery books and only three meals in a day.
The kipper pâté is possibly the easiest recipe in the book, but it is really delicious. I don't usually do starters, but if I did I think this would be a good one to serve.
You take two pack of vacuum pack of kippers, the sort with a flower shaped pat of butter included. Boil them for half the amount of time recommended, for the packs I had this amounted to 7-8 minutes. Leave them to cool, and then open the packets and slide the contents on a plate or tray with a lip, so the buttery liquid doesn't spill. Scrape off the skin and remove the central bone, and put all the fishy flesh into the bowl of a food processor.
Over the bowl of the processor, put a sieve, and tip the fish detritus and butter into the sieve. With the back of a spoon or similar, press down on the mixture to force as much flavour as possible out. Pulse to break up the kipper, then add 150g melted butter, 125g cream cheese, the juice of one lemon, and a dash of Tabasco. Now process until very smooth. Spoon the pâté into ramekins, smoothing the surface over with the back of a spoon. Melt some more butter, and pour over to seal. Place in the fridge for at least two hours. Serve with hot toast, or warm baguette.