Kipper pate recipe delia smith
Ann Mahs Blog, page 3
By Annie Bell for MailOnline. Updated: BST, 25 November To serve 6 , place 2 kippers in a large bowl, cover plentifully with boiling water and leave for 10 minutes. Peel and finely chop 1 shallot and prepare 2 tbsp finely chopped flat-leaf parsley. Pour the water off the kippers and remove the flesh, discarding the skin and bones. Spoon into individual pots or ramekins, cover and chill for at least a couple of hours until firm.
For more fish recipes, click below
The Secrets of Casserole Cooking - Delia Smith's Cookery Course - BBC