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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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. Ingredients:
6 -7 ounces kippered herring fillets (smoked herring, drained, patted dry and skinned if necessary) |
1 small shallot, finely chopped |
4 anchovy fillets |
2 tablespoons fresh lemon juice |
1/8 teaspoon cayenne pepper |
2 tablespoons olive oil |
1 1/2 tablespoons scotch |
1/2 cup unsalted butter, cut into 8 pieces and softened |
fresh dill sprig (to garnish) |
Directions:
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. Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
3. Garnish the potted kippers with the fresh dill.
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