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    You are in: Home / Recipes / Potted Kippers Recipe
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    Potted Kippers

    Potted Kippers. Photo by Elly in Canada

    1/1 Photo of Potted Kippers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef Regina V. Smith's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
    3. 3
      Garnish the potted kippers with the fresh dill.

    Ratings & Reviews:

    • on September 28, 2009


      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.

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    Nutritional Facts for Potted Kippers

    Serving Size: 1 (487 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1526.2
    Calories from Fat 1275
    Total Fat 141.7 g
    Saturated Fat 67.1 g
    Cholesterol 397.1 mg
    Sodium 2163.5 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.1 g
    Sugars 0.8 g
    Protein 47.9 g

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