Potted Smoked Fish

1. 1

   If using haddock or kippered herring, pour boiling water over the fish and let it stand for 10 minutes.

2. 2

   Remove skin and bones.

3. 3

   Salmon or trout need not be placed in boiling water, but should of course have skin and bones removed.

4. 4

   Place the fish in the bowl of a blender with the six ounces of butter.

5. 5

   Blend until smooth, adding the lemon juice and pepper to taste.

6. 6

   Place the mixture into small pots, sealing the top with clarified butter (clarified butter is made by simmering unsalted butter and skimming off the milk solids).

7. 7

   Cover with waxed paper or foil and store in the refrigerator.

8. 8

   Serve with brown bread or thin pieces of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.