Msc Manx Kipper Pâté Recipe

Name: Lussmanns Brasseries MSC Manx Kipper Pâté Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 fillets MSC Manx kippers (smoked, boneless fillets); 120 g Full-fat cream cheese; 30 g Unsalted butter, softened; 2 tbs Greek yogurt (or sour cream); 1 tbs Lemon juice (freshly squeezed); 0.5 tsp Lemon zest (optional, for brightness); 1 tbs Finely chopped shallot; 1 tsp Capers, rinsed and roughly chopped; 1 tsp Dill, finely chopped (or chives); 0.25 tsp Black pepper; 0.25 tsp Sea salt; 6 slices Sourdough bread, sliced; 1 tbs Olive oil; 1 tsp Unsalted butter (optional, for brushing); 2 wedges Lemon wedges (to serve); 1 tsp Extra dill or chives (for garnish)

Inspired by Lussmanns Brasserie

Time35m

Serves4

toasted sourdough

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Ingredients

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Pâté

4 fillets MSC Manx kippers (smoked, boneless fillets)

4 1/4 oz (120 g) Full-fat cream cheese

1.06 oz (30 g) Unsalted butter, softened

2 tbs Greek yogurt (or sour cream)

1 tbs Lemon juice (freshly squeezed)

1/2 tsp Lemon zest (optional, for brightness)

1 tbs Finely chopped shallot

1 tsp Capers, rinsed and roughly chopped

1 tsp Dill, finely chopped (or chives)

1/4 tsp black pepper

1/4 tsp Sea salt

Toasts & Garnish

6 slices Sourdough bread, sliced

1 tbs olive oil

1 tsp Unsalted butter (optional, for brushing)

2 wedges Lemon wedges (to serve)

1 tsp Extra dill or chives (for garnish)

Method

Pâté

Prepare kippers

If kipper fillets are whole, remove any remaining bones and skin if desired. Flake the kipper flesh with a fork into a bowl, discarding any dark gristle or bones. Taste a small amount to judge saltiness.

Soften base

In a mixing bowl, combine the softened unsalted butter and cream cheese. Beat with a fork or small whisk until smooth and homogenous, about 1–2 minutes.

Combine ingredients

Add the flaked kippers, Greek yogurt (or sour cream), chopped shallot, chopped capers, lemon juice, lemon zest (if using), chopped dill (or chives), black pepper and sea salt to the bowl with the cheese mixture. Using a fork, spoon, or the back of a spatula, mix until evenly combined but still slightly textured — you want small flakes of fish throughout rather than a totally uniform paste.

Adjust texture & seasoning

If you prefer a smoother pâté, pulse the mixture briefly in a small food processor (10–15 one-second pulses), checking texture frequently to avoid over-smoothing. Taste and adjust seasoning with extra lemon juice or a pinch more salt/pepper if needed. If the pâté feels very stiff, stir in an additional teaspoon of yogurt to loosen it.

Chill to meld flavors

Transfer pâté to a serving bowl or ramekin, cover tightly with cling film, and chill in the fridge for at least 20–30 minutes to let flavors meld. The pâté can be made up to 24 hours ahead; bring to near-chilled (not room temperature) before serving.

Toasts & Garnish

Prepare sourdough slices

Preheat a grill/broiler or a skillet. Brush each sourdough slice lightly with olive oil (and butter if using). If using a skillet, cook slices over medium heat 1–2 minutes per side until golden and crisp. If broiling, arrange on a baking sheet and broil 1–2 minutes per side, watching carefully to avoid burning.

Assemble and serve

Spoon or pipe the kipper pâté onto the warm toasted sourdough slices. Garnish each toast with a small sprig of dill or a pinch of chopped chives and a few chopped capers if desired. Serve with lemon wedges on the side for additional brightness.

Storage

Cover any leftover pâté and refrigerate for up to 3 days. Keep toasts separate and re-crisp in a hot oven (180°C/350°F) for 3–5 minutes before serving.