Traditional Fleetwood Smoked Kipper Pate

De-skin and de-bone good quality smoked kippers.

Flake the fish meat into a bowl and mix with softened butter and cream cheese.

Add a squeeze of lemon juice, zest, and a pinch of cayenne pepper.

Season with black pepper (be careful with salt as kippers are already cured).

Stir in fresh chopped parsley or dill.

Blend until very smooth (or leave slightly chunky if preferred).

Chill in the fridge for at least 2 hours to allow the flavors to meld.

Serve with melba toast or crackers.