Place the kippers in a jug with boiled water and let them sit whilst sorting out the other ingredients.
Put the sliced spring onion, zest and juice of lemon, cream cheese and the horseradish sauce into a food processor.
Add a good grind of black pepper and whizz with the food processor.
Remove the kippers from the bag and add to the food processor.
Whizz again until you have a smooth pate
Add to a container and chill.
Ideally served with crusty bread or toast.
The pate should keep for a week if storing covered in a fridge.