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Potted kipper
- To Serve
Four
- Difficulty
Easy
Published 1978
Ingredients
2 1 a 1
Method
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
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I ordered some traditionally smoked kippers over Christmas and this proved an excellent way to use them. Served with toasted slices of homemade bread this is a starter that is very easy to make, and delicious.
It is worth taking some time and care to carefully remove all the bones before pounding the kipper.
Glad you enjoyed the kipper pate, it was a very trendy starter when I was young .