Kipper Pâté with Bruschetta, Beetroot Salsa and Caper Dressing

A smooth kipper pâté served with a zesty beetroot salsa, savory caper dressing, and charred soda farl bruschetta.

Seafood Appetiser Pescatarian Brunch Pâté

Estimated Nutrition

Calories

1395

kcal / serving

1395 kcal total

Carbs

44.1g

per serving

44.1 g total

Fat

118.8g

per serving

118.8 g total

Protein

37.4g

per serving

37.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Cream Cheese

Greek Yogurt

Fruits

piece

Lime

Juice only

0.5

piece

Lemon

Juice only

GrainsCereals

slice

Soda Farl

Ready-made

NutsSeeds

tbsp

Chive

Fresh, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Chervil

Fresh, finely chopped

tbsp

Dill

Fresh, chopped

OilsFats

tbsp

Olive Oil

For the pâté

Olive Oil

For the dressing

tbsp

Olive Oil

For the salsa

tbsp

Olive Oil

For the bruschetta

Seafood

piece

Kipper

Skin removed and chopped

Vegetables

piece

Spring Onion

Finely chopped

Caper

piece

Beetroot

Cooked, finely chopped

tbsp

Red Onion

Finely chopped

Method

Plate pâté with salsa and dressing drizzled around it and serve with bruschetta.

Heat a griddle pan and char-grill oiled, seasoned soda farl slices for 2 minutes per side.

Toss beetroot, onion, and herbs into the bowl and season with salt and pepper.

Whisk lemon juice and olive oil in a large bowl to begin the salsa.

Blend capers and 50ml olive oil in a food processor until smooth for the dressing.

Blend pâté ingredients in a food processor until smooth and season with salt and pepper.