Smoked Kippers Pate By Chef Nina Timm


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

  • 250g pack smoked kippers
  • 15 ml butter
  • 15 ml water
  • 250 g cream cheese
  • 1 spring onion, finely sliced green and white finely chopped
  • 1 small lemon, zested, plus 1 tbsp juice
  • 10g fresh dill – finely chopped
  • Salt and pepper to taste


  1. Melt the butter and water in a pan.
  2. Remove the kippers from the packaging and place in the pan. Cover with a lid and cook for about 5 min.
  3. Remove the fish from the pan and discard the skin and any bones from the kippers. Cool the fish to room temperature.
  4. 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

  1. Spread the pate on 6 slices of wholewheat bread.
  2. Poach 6 eggs and serve on the bread with fresh dill and basil.


  1. Bring a large pot of water to a boil, then reduce to low. I turn off the heat.
  2. Crack the egg in a small ramekin or bowl.
  3. Add one tablespoon of white vinegar to the pot and stir to create a vortex.
  4. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
  5. Once the 3 min are up, use a slotted spoon to remove the poached egg.
  6. Dab with a paper towel to remove excess water and eat immediately.