Advertisement
24
egg halvesEasy
Published 1977
Smoked buckling pâté makes a tasty filling for eggs. These are an ideal accompaniment to salads and cold meat for a supper party.
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