(63169) Smoked Kipper Pate
Smoked Kipper Pate 200g (63169)
This is one of those surprisingly addictive products, and one well worth getting hooked on. We smoke our boneless kippers for 18 hours in our 150 year old brick kilns a few yards from the most Eastern part of the UK. We then gently cook them and remove the skin, let them cool and then blend with Creme Fraiche, Cream Cheese, Cracked Black Pepper and little Citrus. The flavour is remarkable, the full flavour of excellent Kippers offset by the conveience and flavour of a handy, tasty spread. Goes great with Toast, Bread Sticks, Crusty Bread, a Salad Starter, and good friends. A talking point without a doubt. Not a huge shelf life but then again you probably wont need it..
- Product Information
Where to start with this Stable across so many breakfast table up and down these shores, Kippers are whole herring which are Split and butterflied from head to tail along the dorsal ridge, it is gutted, brined and cold smoked over our fine oak dust.
Fish have been Smoked for many centuries some might even say millennia! But it wasn't until the nineteenth century that Kippering really caught on in Britain.
At one time the quintessential breakfast of the Victorians and Edwardians, kippers were also enjoyed at high tea and supper time. The smoked fish were popular right up until the 1970s and the rise of fast food.
- Cooking Guide
We do not recommend to eat these as they come. As this product comes with many bones we do not think it is a good idea, however if you would want to spend time excavating the bones from the fish who are we to tell you otherwise? Generally a classic way of cooking the humble kipper,only requires a couple of minutes either side in a pan of melted butter, I would recommend drying with some Kitchen towel or grease proof paper before serving to get the excess butter/oil off before serving. Kippers Can be cooked in a microwave in between 90 seconds and 2 minutes, makes sure to put them in a microwavable dish though! also if you want to remove the heads and tails before cooking that also works. Again, a firm favourite (Firm as in Solid and not as in the Royals although I can Definitely imagine our Lizzie tucking into a pair of kippers). Butter both sides of a kipper and 5minutes each side under a grill will work a treat. There couldn't be an easier way, Butter the Kippers and wrap them in some tinfoil and cook in the centre of the oven for 8-10 minutes. Now This could be the most effective way to cook kippers without the smell, simply pop the Vac Packed bag into the simmering water and wait for 5-6 minutes, when done dry the a with a tea-towel cut open and serve 'et Voila' as our escargot eating neighbours would say. Steamed Kippers is not a thing I have heard or tried so we will say its a no from us. Kippers will keep well in the vacuum pack. Generally we will give it 21 days to be on the safe side but the oil content is high so degradation comes from flesh going soft. If you freeze it don't wait for the use by date to get close. The quicker you freeze the better it is when you thaw..