Hot Loch Fyne kipper pate on toasted sourdough bread
Recipes >> Appetizers >> Hot Loch Fyne kipper pate on toasted sourdough bread
Made by excellent chef Colin Bussey with fresh Loch Fyne produce available for home delivery. www.lochfyne.com/Shop
Ingredients
- 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
Method
-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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