Starters Recipes - Kipper Pate Rolls

Ingredients

• 6 lasagne sheets

• 450 g/1 lb/2 packets boil-in-the-bag kipper fillets

• 200 g/7 oz/1 packet low-fat soft cheese

• Juice of 1/2 lemon

• Cayenne

• Freshly ground black pepper

• Mixed salad leaves

• 150 ml/2/3 cup soured (dairy sour) cream

• Tomato and lemon wedges

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Method:

1. Drop the lasagne sheets one after the other into a pan of boiling, lightly salted water.

2. Cook for about 10 minutes until tender. Drain, rinse with cold water then layover the side of the colander so they don't stick together.

3. Meanwhile, cook the kipper fillets according to the packet directions. Drain and remove the skins.

4. When cool, mash well with the cheese and add the lemon juice, cayenne and black pepper to taste. Spread over the lasagne sheets and roll up.

5. Place on individual plates on a bed of mixed leaves, spoon a little soured cream over, sprinkle with a little more cayenne and garnish with the tomato and lemon wedges.