Kipper Pate Slices with Cucumber Dressing

Smoked kipper pate has a punchy, briny intensity that needs something bright to balance it, and that’s where this little appetizer earns its keep. Squares of puff pastry bake to flaky golden discs, then get sandwiched around a quick mash of pate, cream, and lemon juice. A spoonful of grated cucumber loosened with fromage frais, fresh mint, and garlic spoons over the top, cutting through the smoke with cool, herby snap.

The trick is patience. Hot pastry will turn the pate into a slick mess, so let those squares cool completely on a wire rack before assembling. The dressing should run, not sit in a clump, so thin it with a touch more cream if needed. Best made an hour ahead so flavors mellow together.

Pro Tips

• Frozen puff pastry works fine, but thaw it slowly in the fridge so it doesn’t get sticky.
• Trim the baked squares with a serrated knife in a sawing motion, otherwise the layers compress.
• Salt the grated cucumber and squeeze it dry before mixing the dressing if you want a thicker consistency.
• Assemble within an hour of serving so the pastry stays crisp.

Variations

• Swap kipper pate for smoked mackerel pate with a little horseradish folded in.
• Add a few capers to the cucumber dressing for extra brine.
• Top each slice with a sliver of cucumber and a tiny dill frond instead of lemon.