• 1 large buckling
• 100 g/4 oz butter (see method)
• 1 tablespoon lemon juice
• freshly milled black pepper
• 12 hard-boiled eggs
• 2–4 tablespoons cream

Remove the skin and bones from the buckling. Pound the flesh with a wooden spoon and beat in the softened butter. Alternatively flake the buckling flesh into the glass container of an electric blender. Add the melted butter, cover and blend to a purée. Beat the lemon juice and plenty of freshly milled pepper into the mixture. Leave covered until ready to use.

Slice the eggs in half and tip out the yolks. Sieve the yolks and beat into the buckling mixture. Stir in sufficient cream to give a piping consistency. Pipe or spoon the buckling mixture into the egg whites. Garnish with watercress and serve with brown bread and butter.