Scottish Kipper Pate
Dive into the rich, smoky flavors of Scotland with this Scottish Kipper Pâté recipe, a quick and elegant appetizer that’s perfect for entertaining or indulging in at home. Featuring tender poached kipper fillets blended with creamy butter and velvety cream cheese, this seafood pâté is elevated by a hint of zesty lemon juice, the subtle heat of horseradish, and aromatic fresh parsley. With a prep time of just 15 minutes, this dish is as effortless as it is impressive. Serve chilled with traditional oatcakes, crusty bread, or crackers to let the robust flavors shine. Whether as a starter or a snack, this pâté brings a taste of authentic Scottish cuisine straight to your table. Perfect for seafood lovers and fans of bold, savory spreads!
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Recipe Information
Ingredients
- 2 fillets Kipper fillets
- 75 grams Unsalted butter
- 100 grams Cream cheese
- 1 teaspoon Horseradish sauce
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley
- 1 pinch Black pepper
- 1 pinch Salt
- 1 pinch Cayenne pepper (optional)
Instructions
Start by poaching the kipper fillets. Place them in a shallow pan and barely cover them with water. Bring the water to a gentle simmer over medium heat and cook for 4-5 minutes until the fillets are cooked through and flaky. Remove the fillets from the pan and let them cool.
Once cooled, carefully remove the skin and any bones from the kipper fillets. Flake the flesh into small pieces and set aside.
In a medium mixing bowl, beat the unsalted butter and cream cheese together until smooth and well combined.
Add the flaked kipper, horseradish sauce, lemon juice, chopped parsley, black pepper, salt, and cayenne pepper (if using) to the butter and cream cheese mixture.
Using a fork or spatula, mix everything until well incorporated. For a smoother pâté, use a food processor to blend all the ingredients together into a creamy consistency.
Taste the pâté and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Transfer the pâté to a serving dish or ramekin. For a decorative touch, smooth the top and sprinkle with a little extra parsley or a dusting of cayenne pepper.
Cover the pâté and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled with toasted bread, crackers, or traditional Scottish oatcakes. Enjoy!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 224 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
