Kipper Paté
This is a recipe from my Aunty Ella who was a superb cook - you will find some of her biscuit recipes in Family Favourites. My biggest regret is that I never tasted her curries, at the time they were too spicy for me and she always made me a very special type of omelette but my father and uncle really enjoyed them. She and my uncle had spent time in Sri Lanka after the war and she learnt how to prepare curries there but sadly I never asked for a recipe. Whilst she never enjoyed an alcoholic drink her recipes are well laced with alcohol. Her Christmas cakes and wedding cakes were especially good as was the Sherry trifle and the Rum and Raisin Icecream!
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½ lb Kipper fillets (do in boiling water for 10mins, Iused the boil in the bag fillets when in the UK, here I have to substitute smoked herring fillets - the closest I can get to the kippers) Mix in a bowl 2oz melted butter Tablesp. double cream Tablesp lemon juice Pinch of cayenne pepper 2 teasp Worcester Sauce (available on English shelves here) Tablesp Whisky (probably generous) Mix together with flaked kipper fillets with a fork It should be quite rough - don't be tempted to put it in a processor Press into a shallow serving dish and chill serve with crispy bread or toast. |