Melt the butter and water in a pan.

Remove the kippers from the packaging and place in the pan.

Cover with a lid and cook for about 5 min.

Remove the fish from the pan and discard the skin and any bones from the kippers.

Cool the fish to room temperature.

Place the fish, cream cheese, lemon zest and juice, spring onion and fennel in a food processor.

Pulse until combined, I prefer a coarser texture but the choice is yours.

To serve

Spread the pate on 6 slices of wholewheat bread.

Poach 6 eggs and serve on the bread with fresh dill and basil.

How to poach the eggs

Bring a large pot of water to a boil, then reduce to low. I turn off the heat completely.

Crack the egg in a small ramekin or bowl.

Add one tablespoon of white vinegar to the pot and stir to create a vortex.

Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.

Carefully remove the egg with a slotted spoon