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.
- 6 -7 ounces kippered herring fillets (smoked herring, drained, patted dry and skinned if necessary)
- 1 small shallot, finely chopped
- 4 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons scotch
- 1⁄2 cup unsalted butter, cut into 8 pieces and softened
- fresh dill sprig (to garnish)
- 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.
- Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
- Garnish the potted kippers with the fresh dill.
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.