How to make polenta
Minimise the stress of catering for a crowd by prepping this crispy polenta base ahead of a party, then finishing on the night with three delicious toppings
Kipper pâté
Serves 20-30
Easy
Prep:
Cook:
Use our recipes for polenta, potato or toast canapé bases to make these kipper pâté canapés. They make perfect party nibbles to serve a crowd at Christmas
Skip to ingredients
- 200g smoked kippers
- 1 ½ tbsp horseradish sauce
- ½ lemonzested and juiced
- 50g soft cheese
- 75g crème fraîche
- ½ tsp paprika
- handful of chervilor parsley, finely chopped
Nutrition: Per serving (30)
- kcal30
- fat3g
- saturates1g
- carbs0.3g
- sugars0.3g
- fibre0.1g
- protein1g
- salt0.14g
Method
step 1
If the kippers need it, cook following pack instructions, then leave to cool. Flake into a bowl, then mix with all the remaining ingredients except the chervil or parsley. Will keep chilled for a day.
step 2
Spoon the mixture onto your chosen base and top each with a pinch of the chervil or parsley.
