POTTED KIPPERS
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.
Provided by Chef Regina V. Smith
Categories Spreads
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1526.2, Fat 141.7, SaturatedFat 67.1, Cholesterol 397.1, Sodium 2163.6, Carbohydrate 5.3, Fiber 0.2, Sugar 0.8, Protein 47.9
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