Provided by Moira Hodgson
Categories appetizer
Time 20m
Yield 8 first-course servings
Number Of Ingredients 5
Steps:
- If using haddock or kippered herring, pour boiling water over the fish and let it stand for 10 minutes. Remove skin and bones. Salmon or trout need not be placed in boiling water, but should of course have skin and bones removed.
- Place the fish in the bowl of a blender with the six ounces of butter. Blend until smooth, adding the lemon juice and pepper to taste.
- Place the mixture into small pots, sealing the top with clarified butter (clarified butter is made by simmering unsalted butter and skimming off the milk solids). Cover with waxed paper or foil and store in the refrigerator. Serve with brown bread or thin pieces of toast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love