• 1 large buckling
• 100 g/4 oz butter (see method)
• 1

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