Total Time
30mins
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. 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. Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
  3. Garnish the potted kippers with the fresh dill.
Most Helpful

4 5

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 I 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.