Kipper pate recipe from the inclusive world of Dame Fandango

miscellaneous | kipper pate

Serves 2-4

This is thoroughly delicious and extremely easy to make. I think everyone has some signature dishes that they're known for, and the dairy version is one of my mums. It is ideal as a starter, lunch or snack on wheat free toast or spread thickly on chunks of bread.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

2 smoked kippers
1 lemon (you may need less, so add it to your taste - I tend to make this quite zingy)
4 oz (approximately ½ a 225g tub) of silken tofu
Black pepper
A little salt if desired.

Method...

Cook the kippers (I bake them in the oven for approximately 20 minutes).
Take the skin off (if, like me, you're not overly keen on it) and put into a blender.
Add the tofu and lemon juice and whizz.
You will probably find you need to keep helping it along with a spoon until it blends fully.
Season with salt and pepper to taste.
Scoop into dishes and decorate with lemon slices and another twist of black pepper if you want to.
Put it into the refrigerator to set for a few hours.

Maybe serve with...

Rice crackers or toasted wheat free bread. Sometimes, if I've had leftovers, I've used it to top a baked potato and served it with a simple salad .

For those able to eat dairy ...

Simply use a soft cheese like Philadephia light

For those able to eat wheat...

Serve on fresh chunks of bread or melba toast

If you have tofu leftover, try the creamy dip or mini no-bake cheesecakes.

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