Kipper pâté from Grant Ballinger, head chef at Stills restaurant, Crowne Plaza Yas Island.

Ingredients
2 large kipper (smoked herring) fillets
3 tbs butter
1 lemon (juice only)
4 tbs double cream
1 dash Worcestershire sauce
Tabasco sauce to taste
Softened butter
Clarified butter
Black pepper

Method
Grill the kippers for 6-7 minutes per side.
When cool, remove skin and any bones.  
Put in blender with softened butter. Add lemon juice and black pepper; blend to a smooth paste.
Add cream, Worcestershire sauce and Tabasco. Blend briefly to mix.
Transfer to small ramekins and cover with a thin layer of clarified butter. Chill until ready to use (or freeze to use later).
Serve with toast or crackers.

This recipe serves two and comes from Grant Ballinger, head chef at Stills restaurant, Crowne Plaza Yas Island.