This kipper pate recipe is a super easy, healthy starter or lunch dish. Smoked kippers (or herring) are blended with cream cheese and a few seasonings to make a delicious quick fish pate or dip.
What you'll love about the recipe
- This kipper pate recipe is made with just 2 basic ingredients plus seasonings which can be substituted
- A simple to make fish recipe which is ready to eat in just 15 minutes
- Healthy kipper pate is an easy portion of oily fish which contains omega 3 oils. The NHS recommends that we eat one portion of oily fish per week, and this easy kipper pate is a delicious way to enjoy it
- This smoked fish pate is naturally gluten-free and high in protein
Kippers are whole smoked herrings. They are usually sold filleted into a butterfly shape without the head. Kippers just need lightly cooking before they are eaten.
(You might also like this smoked fish risotto. It's made with smoked haddock, but you could also use kippers in the recipe.)
Cream cheese. You can use full-fat or light cream cheese as you prefer. If you use a very low-fat cheese you might find it a little watery, so drain off the water before adding it to the recipe.
If you are dairy-free, there are non-dairy cream cheese alternatives available in UK supermarkets.
Lemon juice. The acidity of the lemon juice goes well with the rich flavour of the fish. If you don't have lemon juice, add a splash of cider vinegar.
Parsley adds a fresh taste to this easy fish pate. Don't use dried parsley as it won't be very nice in this recipe, but if you don't have fresh parsley you could add another green leaf such as spinach or the green tops of spring onions.
Mustard powder adds a little extra seasoning. If you prefer, substitute a mustard such as Dijon, or a little horseradish or pinch of paprika.
Ground pepper. You won't need salt in the recipe as the smoked fish will have some saltiness.
If you want to use boil-in-the-bag kippers cook as per the pack instructions. Drain away the melted butter rather than adding it to the recipe.
For a super quick kipper pate, you could also use canned kippers. They won't need cooking or jugging, but drain away the oil before adding to the other ingredients.
How to make kipper pate
The kippers will just need to be lightly cooked in boiling water for this recipe. It's incredibly easy, they don't even need to go on the stove, but simply have boiling water poured over them. This method is called jugged kippers as sometimes they are folded in half, and popped in a jug to soak. I laid mine in a pan, but any heat proof receptacle into which they fit will work.
Let the kippers soak in the boiling water for 5 minutes.
Carefully remove from the hot water with a fish slice and place skin side up on a large plate. Lightly scrape with a blunt knife to remove the skin. Try to remove all the skin so that you don't have black flecks in your pate. If there are any bones, make sure you remove them too.
Add the kippers, cream cheese, lemon juice, ground pepper and dried mustard to a food processor and blitz until smooth. You could also use a blender to make kipper pate. Alternatively, mash the ingredients in a bowl with a fork.
Add the chopped parsley and stir in with a spoon. Refrigerate the pate until ready to use.
I prefer to use glass or ceramic dishes and plates to make smoked fish pate. It's much easier to remove the smell of the kippers!
Serving and storage
Kipper pate is delicious served on Scottish oatcakes or toasted sourdough bread. It's a delicious, healthy and easy appetizer. You could also serve it with crudites as a dip.
Store fish pate in the fridge covered for up to 3 days.
Frequently asked questions
Yes, kippers are very good for you. They count as a portion of oily fish and are rich in omega-3 oil. Just bear in mind that kippers are smoked herring and are salted as part of the curing process, so they do contain sodium.
Yes, kipper pate will freeze well for up to 3 months. Store in an airtight container and defrost at room temperature. Stir the defrosted kipper pate in case it has separated.
Smoked kippers are usually cold smoked which means that they are not cooked. Cook them in the oven, grill, poach or make jugged kippers.
Other easy healthy fish recipes
These simple fish recipes are an easy way to include more fish in your diet. You can use canned or frozen fish.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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- Food processor or blender can also mash with fork
- 250 g kippers
- 100 g cream cheese
- pinch mustard powder
- pinch ground black pepper
- squeeze lemon juice
- 1 tablespoon chopped parley
- Place the kippers in a pan, or bowl and cover with boiling water. Cover and leave for 5 minutes. You can also fold them in half and use a jug to soak them - this is known as jugged kippers.
- Remove the kippers from the water and place skin side up on a plate. Scrape the surface with a blunt knife to remove the skin. Try to remove all of the skin for a nicer textured pate. If there are any bones, make sure you remove them too.
- Add the kippers, cream cheese, lemon juice, a pinch of ground pepper and a pinch of mustard powder to the bowl of a food processor and blitz until smooth. Add the chopped parsley and stir in by hand.
- Chill in the fridge until ready to serve.
- You can also make this pate with an immersion blender. If you have neither a food processor nor a blender, mash the ingredients together with a fork
- You can use light or full-fat cream cheese. If you use very low-fat cream cheese, tip away the watery content
- Horseradish or a pinch of paprika can be used in place of mustard powder
- If you don't have lemon juice, use a teaspoon of apple cider vinegar
- If you don't have fresh parsley, either omit it or add a touch of freshness with some chopped spring onion tops or spinach. Avoid using dried herbs.
- If you want to use boil-in-the-bag kippers cook as per the pack instructions. Drain away the melted butter rather than adding it to the recipe.
- For a super quick kipper pate, you could also use canned kippers. They won't need cooking or jugging, but drain away the oil before adding to the other ingredients.
Please note nutritional information is per serving and is provided for guidance only.