Cooking with Paul Estorffe: Recipe for Kipper Pate with Drambuie and Toast

We all have an alter ego, another aspect of our day to day facade that often gets overshadowed with the formalities of a stiff-collared designation. I have been blogging about food for nearly two years now, and it never fails to impress me when I manage to uncover a hidden chef in someone quite unexpected!

By day, Paul Alexander Estorffe is a Senior Communications Manager at The Qode, one of Dubai’s most reputed PR communications houses. I happened to stumble upon his Instagram account @paul_estorffe and was pretty amazed by the kind of spectacular dishes this ‘home cook’ dishes out! Do follow him and have a look for yourselves. In today’s guest post, Paul has been kind enough to share a simple yet very fancy-sounding recipe he has created all by himself; Paul’s Kipper Pate with Drambuie and Toast. I’ll be trying this out myself this week, thanks Paul!

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Paul Estorffe’s Recipe for Kipper Pate with Drambuie and Toast

This is one of my favourites as it’s simple to make and great for a starter. Before serving, place mini kilner jars on a plate, garnish with a sprig of parsley or dill and serve with thinly sliced toast. Looks good and your guests will be impressed!

Serves 4 as a starter 

Ingredients:

  • 2 kipper fillets (supermarket variety are fine)
  • 1 baked potato
  • ½ large onion
  • 2 rashers lean smoked bacon
  • 200 gms butter
  • truffle oil
  • freshly ground black pepper to taste
  • Drambuie to taste (optional) or a splash of mineral water
  • pinch of cayenne pepper
  • pinch of sea salt (careful, kippers are salty already)
  • fresh parsley or dill to garnish
  • thinly sliced toast

 

Method:

  • Sauté the bacon and chopped onion together.
  • Cool and add to the still warm potato.
  • Grill the kippers, remove skins then add to the bacon, onion and potato mixture.
  • Purée with a hand blender, push through a fine sieve and then puree again to ensure there are no bones.
  • Season with black pepper, cayenne pepper and a splash of Drambuie to taste. If not using the Drambuie, add a splash of mineral water to loosen the mixture slightly.
  • Spoon the pate into individual jars and refrigerate for about 20 minutes.
  • Melt the butter gently, remove pate from the refrigerator and pour butter over tops to completely cover the pate.
  • Add ½ teaspoon of truffle oil to top of butter in each jar and return to the refrigerator until the butter solidifies, around 30 minutes.
  • Garnish and serve with toast.

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