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Kippers; Potted - Recipe
An old-fashioned recipe, brought to life by the addition of a touch of heat. You can use kipper fillets, but the end result won't have such depth of flavour.
You really need an extraction system when cooking the kippers, or be able to prepare them by yourself.
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For between 6-8 starter-sized helpings:
3 Craster Kippers (or 4 smaller Manx kippers) - or 12 oz (400gr) Kipper Fillets
3oz (90gr) Butter - plus 2 oz (60gr) for sealing container/s
4 fl oz (100ml) Cream
the Juice of 1 Lemon (warmed a little in the microwave to extract the maximum of juice)
1-2 teaspoons Tabasco Green (the mild version) - depending on taste
about half a dozen grinds of fresh Pepper (no salt)
In a saucepan large enough to hold all the kippers, bring water to the boil. If using whole kippers put them in the boiling water, then remove this from the heat and allow them to stand in the water for 10 minutes. If using fillets, follow the instructions on the packet.
Drain the kippers and allow them to cool until you can handle them comfortably, then carefully remove the flesh from the bones. The back bone is the main event, some of the smaller bones are very insignificant, and won't be noticed when eating - so leave them in.
Melt the butter gently over a low heat add the kipper flesh, cream, lemon juice, Tabasco and freshly-ground pepper, and mix well.
Either mash the kipper flesh into the mixture or blend for a second or two in a food processor - but do this to the minimum, as you need texture to remain - so your potted kippers have a rough character rather than smooth texture.
Pack the finished kipper mixture into a bowl or a couple of jam jars, which have been thoroughly washed.
Chill for a few hours in the fridge, until the mixture is firm to the touch.
Melt the remaining butter, then pour this over the kippers. Refrigerate again until needed.
The mixture will keep happily in a fridge for up to a week.