Potted Kippers

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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.

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Steps

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In a food processor puree the kippers with the shallot , the anchovies , lemon juice and the cayenne.

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With the motor running add the olive oil in a stream.

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Add the scotch and the butter cubes.

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Blend the mixture until it is combined well.

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Pack the mixture into small ramekins or a crock , and chill it , covered until it is firm , preferrably at least overnight.

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Garnish the potted kippers with the fresh dill.

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Ingredients

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kippered herring fillets, shallot, anchovy fillets, fresh lemon juice, cayenne pepper, olive oil, scotch, unsalted butter, fresh dill sprig