Ingredients
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6 - 7
-
1
-
4
-
2
-
1/8
-
2
-
1 1/2
-
1/2
-
-
-
-
-
-
-
Directions
Potted Kippers, This recipe is from the September 1991 issue of Gourmet Magazine This may be made 2 days in advance, kept covered and chilled Serve this with crackers or crusty rolls , For the Virtual Culinary Cruise: British Isles & Ireland using the well-known ‘kipper’s of Scotland’ I had a few ounces of kippers leftover, prepared this using 1/3 of the ingredients I did not add the anchovy fillets and shallot, used red onion to replace it; added all other ingredients listed and blended it by hand The end result was very tasty, although quite salty for my taste; that could be the kippers used I would prepare this again and test with one or two anchovy fillets Garnished with a sprig of thyme I like the little kick of pepper and the subtle scotch flavour
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Steps
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1
Done
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In a Food Processor Puree the Kippers With the Shallot, the Anchovies, Lemon Juice and the Cayenne. With the Motor Running Add the Olive Oil in a Stream. Add the Scotch and the Butter Cubes. Blend the Mixture Until It Is Combined Well. |
|
2
Done
|
Pack the Mixture Into Small Ramekins or a Crock, and Chill It, Covered Until It Is Firm, Preferrably at Least Overnight. |
|
3
Done
|
Garnish the Potted Kippers With the Fresh Dill. |
