Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Meat grinder
- Steamer basket
- Terrine
- Roasting pan
- Baking sheet
- Skillet
- Pot
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Fine-mesh sieve
- Spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 large yellow onion, peeled and thinly sliced
- 8 oz. fatty end of Irish bacon or regular bacon, diced
- Pinch quatre-épices
- 1 medium russet potato
- 4 large kippers
- 1 egg, lightly beaten
- 1 tbsp. Drambuie
- 1 tbsp. scotch
- Salt
- freshly ground black pepper
- 1 cup lard
- 1 small yellow onion, peeled and sliced
- 1 clove garlic, crushed and peeled
- 1 bay leaf
- 1 sprig fresh thyme
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