Kipper pâté

• pair of kippers

  or 350g kipper fillets (once prepared you want to have 225g flesh)

• spring onion↗1

  sliced

• zest and juice 1 lemon
• full-fat cream cheese↗75g г
• grated horseradish1 tsp tsp
• handful baby spinach↗

  leaves

• small bunch parsley↗
• sourdough toast

  (or gluten-free alternative) and lemon wedges, to serve

Step-by-step instructions

1. 1

   Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.

2. 2

   Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.