Bloater or Kipper Pàté

• 1 bloater, or 1 kipper
• 2-3 oz softened butter

Pour boiling water over the fish and let it stand for ten minutes. Remove the flesh from the bones and pound, mince or liquidise, adding butter, lemon juice and seasoning. Mix to a fine paste, and remove any whiskery bones left sticking out. Pack into little pots and fork the top. Chill until needed; it keeps several days in the refrigerator.