Hot Loch Fyne kipper pate on toasted sourdough bread

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Created by consultant masterchef Colin Bussey... all Loch Fyne products available at

Preparation time: 5mins
Cooking time: 25mins

Difficulty: Easy - for beginners


350gms kippers
100gms fresh haddock fillet
2 eggs
25ml dry white wine
85ml double cream
Grated nutmeg
Freshly milled black pepper
20 gms butter
80gms chilli chutney


Pre heat the oven to 200 degrees c/ 400F /Gas Mark 6
-to make the pate, remove as many bones as possible from the kippers and skin the fillets
- cut the kipper meat into small pieces along with the haddock
-blend in food processor until smooth
-separate 1 egg and reserve yolk, blend the egg white into the fish
-pass the mixture through a sieve (this will pay dividends as it gets rid of all the bones)
-place the mix in a bowl over a further bowl of ice
-blend in the white wine, remaining egg and egg yolk
-blend in the cream but do not over beat, season with nutmeg and pepper
-butter 4 medium ramekins and fill the moulds, tap to release any air bubbles and cover with buttered parchment and greased foil
-place in the oven for about 15-18 minutes until firm
To Serve
-remove from the oven and tip out the pates onto plates
- garnish with chilli chutney, salad and toasted sour dough bread with lashings of butter!
Crisp Sour dough thinly sliced crostini style, slice very thinly and drizzle with olive oil, season and bake in a moderate oven until golden brown 3-4 mins!


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