Potted Smoked Fish

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


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


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