Potted Kippers

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.