Potted kipper

• 2 mild-smoked kippers
• 1 slice white bread
• a little milk
• 1

Cook the kippers gently in water for 5 minutes or until tender. Remove the flesh, taking out as many bones as you can. Soak the bread in milk and squeeze fairly dry. Pound first the garlic and then the bread in a pestle and mortar or liquidizer. Add the fish and pound thoroughly, removing any little bones you have missed. Add the butter, pound while you incorporate this and the lemon juice. Add