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Kipper pate with soft boiled egg

This pâté is so good, it’s probably best to increase the amount of ingredients to make a decent pot of it which you can keep for a couple of days.  You’ll find it hard to save it just for breakfast, although it does go particularly well with a perfectly boiled egg.

Method (serves 4)

  • Remove the skin from the fish and put it in a blender along with the horseradish, mustard, pepper, crème fraîche, cream cheese and lemon juice. 
  • Blend the mixture, then cut up the butter and blend it in until smooth. 
  • Add salt to taste.
  • Drop the eggs into boiling water and cook for about 4½ minutes.
  • Serve the egg with a small pot of the pâté and fresh toast.  


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  • 2 Kippers
  • 1 tsp Freshly grated horseradish
  • 2 tsp Dijon mustard
  • Freshly ground black pepper
  • 1 tbsp Crème fraîche
  • 1 tbsp Cream cheese
  • Juice of ½ lemon
  • 100g Butter
  • 4 Eggs
  • Toast to serve


  • Energy: 393.2Kcal
  • Protein: 16.4g
  • Carbohydrates: 0.5g
  • of which sugars:  0.4g
  • Fat: 36.1g
  • Fibre: 0g
  • Salt: 2.1g

Approx. nutritional figures per serving size of 100g

This recipe contains

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