Potted Smoked Fish

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 6 smoked trout or mackerel
  • 6 oz/150 g butter

Method

Use plump, freshly-smoked fish for this. Remove the skin and bones and flake the fish. Soften, but do not melt the butter. Put the flaked fish, butter, lemon juice and seasoning into an electric blender, and blend until well mixed but not completely smooth. If a blender is not available, mash the fish and other ingredients together with a wooden spoon. Press into pots and cover with melted clar