Kipper pate with beetroot relish

Serves 4

4 kipper fillets
40g butter
70g Philadelphia cheese
Lemon juice
Tabasco to taste
Black pepper as desired
Extra melted butter
Cayenne pepper

Remove most bones from the kipper fillets (belly etc).  Place the kippers in a small clean roasting tray, slice the butter and lay on top of the fillets.  Cover with tin foil and bake for approximately eight minutes at 120°C. Once cooked, allow the kippers to cool. Wearing gloves separate the meat from the skin and any remaining bones. Pour the buttery juices into the bowl of kippers, along with the cream cheese, Tabasco and lemon juice. It is important to fold gently to avoid the mixture forming a purée. Correct the seasoning and consistency with more butter and cream cheese if necessary. Press the mixture evenly into four pâté dishes or small kilner jars. Finish by pouring a little melted butter over the top and sprinkling with cayenne. Serve with brown toast and beetroot & horseradish relish.                                                

For the beetroot & horseradish relish:

200g cooked beetroot
2 tablespoons good horseradish cream

Dice the beetroot finely and mix with the horseradish cream. A little fresh horseradish can also be grated into the mix.