Buckling-Stuffed Eggs

Preparation info

  • Makes


    egg halves
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Smoked buckling pâté makes a tasty filling for eggs. These are an ideal accompaniment to salads and cold meat for a supper party.


  • 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