Kipper pâté

Ingredients (6 servings): 

  • 400-500g kippers* meat
  • 1 small red onion (minced)
  • 80-100g butter 
  • 3-4 spoons of kombucha brine (or juice of 1 lemon)
  • salt + pepper to taste


  • Blend all ingredients into a rough paste (if you have chunks of fish still in, it’s fine)
  • Taste and adjust salt and pepper accordingly.
  • Rest (in the fridge) for 10-15 minutes.
  • Serve on crackers, oatcakes or toast.

Note: you can make this recipe one day ahead and keep the pâté in the fridge until serving time.

*You can use any type of smoked fish, we recommend a local, seasonal, sustainably caught one.