I always wanted to try making a pate / dip from kippers, which are my favourite breakfast food.
So here is my recipe:
As with most recipes you can “juggle” the ingredients a little. If you want is to have a stronger flavour reduce by half the Bechamel / cream and milk. Use kipper fillets not whole kippers and you will not have to worry about the bones. If you find you have not put in enough gelatin to allow you to unmold it then call it a dip. If you can unmold it call it a pate, whatever you do tell people “That is how I intended it to be” 🙂
Half an onion chopped
Garlic to taste
Kippers. Usual pack has two fillets in it
Half cup of milk to poach kippers in
1 Tablespoon of butter
1 Tablespoon gelatin powder
Bechamel sauce.. About 1 cup
1 tablespoon lemon juice
Half a cup of mayonnaise
Half a cup of cream
OK lets go:
Sweat the onion and garlic. Do not allow to brown
Make bechamel. Easy to do recipe below with a link
Poach Kipper fillets in milk and butter. When done remove any black skin.
Melt gelatin in cold water
Put fillets / HOT milk from poaching, gelatin, hot bechamel sauce / onions in blender and blend till smooth. Add all other ingredients, blend and pour into molds. Refrigerate till set then tip onto plate or if too soft call it a dip and serve accordingly.
By the way, I forgot to take a picture of putting in the blender and giving it a “whiz” but I guess you can visualize that 🙂
Another BTW… When I have kippers for breakfast I poach them in the same way as in this recipe, adding a big lump of butter and black pepper then put them and the liquid on a slice of toast (no need to butter as there is enough in the juice.
To make a Bechamel sauce:
Melt a small amount of butter in a saucepan. Remove from heat and stir in flour little by little, stir over low heat until it thickens. Too thick … add more milk. Too thin … not a great problem as the gelatin will bind it. Too much … find something else to cook that requires Bechamel. Cheese sauce, Macaroni cheese, scalloped spuds, Lasagna, 🙂