Bloater or Kipper Paste

• 2 plump bloaters or kippers
• Butter
• Salt and pepper
• 2 oz

Bloaters are smoked herring which are a speciality of the East Coast, but they are often difficult to find. Grill the fish until just cooked but not dry. Skin them and remove bones. Weigh the flesh and use the same weight of butter. Mash the flesh and butter together and press into pots, seasoning to taste. Cover with clarified butter.