Student cookbook: Smokey fish paté

Boil-in-the-bag kippers make terrific paté, but "kipper paté" just doesn't sound that appealing. Call this smokey fish paté instead. Serves: 4-6 Cooking time: 20 mins 220g pack of kippers in butter, preferably undyed (the Co-op has them) 55g butter at room temperature 1/2 tsp sweet pimentón or other sweet paprika Lemon juice and freshly ground black pepper to taste Cook the kippers following the instructions on the pack (usually in their bag for about 10 minutes). Set aside for 5 minutes, then cut open the bag on a plate, saving the buttery juices. Separate the kipper fillets and scrape away the dark skin, then tip into a food processor (or mash with a fork) and mix until smooth. Beat in or blend with the butter then season with the pimentón, a good squeeze of lemon (2-3 tsps) and plenty of pepper. You shouldn't need salt. Chill for at least an hour then serve with wholewheat toast.