Serves 6
1 lb (450g) boned kipper fillets
7 oz (200g) butter
1/4 pint (150ml) double cream juice of 1 lemon
freshly milled pepper
2 lemon slices
Put the kipper fillets in a jug, pour over boiling water to cover and leave for 2-3 minutes, then drain. When cool enough to handle, remove the skin and flake the kipper flesh. Melt the butter in a saucepan over low heat.
Place kipper flesh in a blender or food processor, add the melted butter, reserving a little, and blend to a puree. Transfer ingredients to a mixing bowl and stir in the double cream and lemon juice and season with pepper. Spoon into a serving dish and spread level. Spoon dyer the reserved melted butter and spread evenly. Garnish with lemon slices. Chill for at least 3 hours.
This makes a good first course with hot toast. Use as a stuffing for hard-boiled eggs, as a topping for canapes or a tasty sandwich filling with lettuce.