Chef tutor Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for Whitby kipper pate. Find out more about the Cooking School and the courses it offers from - serves 4

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This week I am sharing with you how to whip up a Whitby Kipper Pate, which you can serve with fresh white bread or even crunchy bruschetta. You can also substitute the kipper for mackerel if you prefer the slightly more subtle flavour.


2 cooked smoked kipper fillets – skinned and bones removed

150g cream cheese

1 tablespoon lemon juice

freshly ground black pepper

½ teaspoon ground nutmeg


lemon wedges

a pinch of cayenne pepper


- chopping board

- vegetable knife

- mixing bowl

- small bowl

- wooden spoon

- grater

- tablespoon

- lemon squeezer

- teaspoon

- fork

- food processor (optional)

- serving dish or 4 ramekins

How to make it

1. In a mixing bowl and with a fork, flake the kipper thoroughly or pound it with a wooden spoon.

2. Combine the cream cheese with the kipper then add the lemon juice, pepper and nutmeg. Mix thoroughly.

3. Spoon into serving dishes and garnish with thin lemon wedges, watercress and cayenne pepper.