Grace's Cookery Book
Grace's Cookery Book: Starters

Fish pate

  • 3 kippers
  • 50g (2 oz) melted butter
  • 1 lemon
  • 1 large whisky



Poach the kippers gently in water
Drain, cool, and remove as much of the flesh as possible with as few bones as possible
Put flesh in a dish with melted butter, whisky, and juice and grated rind of the lemon
Puree in an electric mixer, or sieve, adding a little of the kipper water if mixture is too stiff
Pack into jars, cover with foil, and keep in fridge. Should keep for about 7 days