I always buy Fortunes kippers when I visit Whitby and I love to make pate with them.I plunge them into a jug of boiling water for 5 minutes, then take them out and let them cool.Strip all of the flesh off and put in a bowl,removing as many bones as possible !!.Flake the flesh lightly with a fork , season well with a little salt and coarse black pepper and bind with single cream,until you reach the required consistency.I always put mine into little ramekins and chill for a few hours,not that they stay in the fridge for long as my hubby and son can't resist !.We have ours on hot buttered toast---absolutely gorgeous.