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Potted Kippers

Potted Kippers created by Elly in Canada

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.

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • 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.
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"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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  1. Elly in Canada
    Potted Kippers Created by Elly in Canada
    Reply
  2. Elly in Canada
    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.
    Reply
  3. Chef Regina V. Smith
    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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