13141 Potted Kippers Yields 1½ cups. Wed Aug 06 08:26:03 -0700 2008 Wed Feb 04 06:18:03 -0800 2009 Licensed http://www.chow.com/recipes/13141 Wed, 04 Feb 2009 14:18:03 GMT
  • In a bowl, pour boiling water over the kippers and let stand 5 minutes. Drain and pat dry. Remove and discard skin and bones.
  • In a processor, puree the fish, ½ cup butter, lemon juice, pepper, and cayenne. Pack into a crock and cover with melted butter, if you wish to store. Serve with toast points.
  • Keeps 1 week in the refrigerator.
    • ]]>     http://www.chow.com Terence Janericco 50 Main 1 pound kippered herring

    ]]>     ½ cup butter

    ]]>     2 tablespoons lemon juice

    ]]>     pepper to taste

    ]]>     cayenne pepper to taste

    ]]>     2 tablespoons melted butter

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