Kipper Paste |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 6 Loch Fyne kippers | juice of 1 lemon | 6 oz (175g) butter or margarine |
| whole black peppercorns in mill | ||
| 1 | Jug the kippers, remove the larger bones and take the flesh off the skin and put it into a blender with the butter and the lemon juice. Blend to the consistency desired and grind in black pepper to taste. |