Serves 2
Prep: 15 min
Cook: 15 min
Ingredients
100g butter
2 spring onions
50g pea shoots
200g smoked kipper cutlets
100g feta cheese 1 small lemon
Method Bring a small pan of water to the boil, add the kipper in its bag and adjust the heat so the water simmers steadily for 10 min. Snip the end and tip the contents of the bag into a shallow bowl. Use a knife and fork to lift the flesh into the bowl of a food processor, leaving cartilage and skin behind. Pour the butter juices through a sieve, to catch the debris, into the processor bowl. Meanwhile, trim and finely chop the spring onions. Melt half the butter in a small pan, stir in the onions with a generous pinch of salt. Cook gently, stirring often, until very soft. Stir the pea shoots into the onions and stir-fry until wilted. Add the contents of the pan to the bowl of the food processor. Crumble in the feta and juice from the lemon. Blitz until smooth. Transfer to a serving bowl or small pots, smoothing the surface. Melt the remaining butter and pour over the top to make a butter seal. Cool, then chill — this is quickly done in the freezer. Serve with crusty bread.