Ingredients
- 2 pieces Kippers, not fillets, as they dry out
- 200 grams Butter, unsalted
- 2 lemons
- 45 grams double cream
- 6 eggs
- some watercress leaves
- some Gluten free crackers or toast
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
There is no better breakfast than a kipper - one is inclined to think they are good for the brain. This new way of serving it like a pate with a hardboiled egg is both entertaining and a new fresh way of serving this nutritious dish.
Place Kippers on crumbled baking paper in the Varoma, with 50 grams of the butter on top of them. Add stock (2tbs) and water (500gr) in the TM bowl and steam the fish for 15-18 min. on Varoma Temperature, speed 3. - put aside to cool. Then skin and debone the fish - place in empty TM bowl. Add lemon juice, 150 gr softened butter, some black pepper and blend till smooth (3 sec. speed 7). Add the double cream, the cayenne pepper, blend for 2 seconds and taste for seasoning.Decant into small ramekins. Smooth the surface of the mixture and sprinkle a little cayenne on top. Melt the remainder of the butter in the TM bowl and pour ofver the pates to create a seal; refrigerate. Serve with some watercress, hard-boiled eggs and some GF toast or crackers.
Kipper Pate, Gluten Free
Tip
you can also bake the fish (with the butter on top) in the oven on 200 degrees for 15 min.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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