KIPPER PATE
1 lb. kipper filets (canned) or 1 lb. kipper, cooked, boned, skinned 2 oz. unsalted butter Dash cayenne pepper 1 tbsp. melted butter 3 oz. cream cheese 1 tbsp. sherry In a mixing bowl blend kippers, cream cheese, unsalted butter, sherry with a heavy spoon or blend in food processor. Add cayenne pepper. Pack into a serving dish or mold; coat surface with melted butter. Chill for at least 2 hours before serving on melba toast or plain crackers. The same basic recipe, with either less butter and more cream cheese, and with other seasonings - like horseradish sauce for strong tasting fish, or dill, or capers, can be used with tuna, salmon, smoked mackerel.

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