Serves 6 – as part of breakfast
Serves 8-10 as a spread with crackers

• 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, but I prefer a coarser texture. 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.