All Easy Recipes. Cook all that you can cook. Kipper Paste
What You Need:            (To Make: 2 cups)
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  • pound butter plus 10 tablespoons butter cut into -inch bits and softened
  • 2 pairs packaged smoked whole Scottish kippers (about 2 pounds)
  • 4 teaspoons anchovy paste
  • teaspoon ground cloves
  • teaspoon ground mace
  • 1/8 teaspoon cayenne pepper

  • How To Cook:
    1. In a 1- to 2-quart saucepan, clarify the pound of butter by melting it slowly over low heat. Skim off the surface foam and let the butter rest off the heat for a minute or two. Then spoon the clear butter on top into a bowl or cup, and discard the milky solids at the bottom of the pan.

    2. Bring 1quart of water to a boil in a heavy 10-to 12-inch skillet. Add the kippers, reduce the heat to low, and simmer uncovered for 5 minutes, or until the fish flakes easily when prodded with a fork.

    3. Drain the kippers and remove the skin. With a fork, lift the meat away from the backbone and tail of each fish, but do not bother to remove the tiny bones. Discard the black roe.

    4. Place the fish in the jar of an electric blender, and blend at high speed for 5 seconds. Add the anchovy paste, cloves, mace, cayenne pepper and 10 tablespoons of butter.

    5. Then continue to blend at high speed, stopping the motor occasionally to scrape down the sides of the jar with a rubber spatula, until the paste is smooth and creamy. (To make the paste by hand, mash the kippers as smoothly as possible with the back of a fork. Then beat in the bits of softened butter, a few pieces at a time, and finally the anchovy paste, cloves, mace and cayenne pepper.)

    6. Spoon the kipper paste into a 2-cup serving dish at least 2-inches deep, filling the bowl to within inch of the top. Seal by pouring the cooled clarified butter over the paste.

    7. Refrigerate for at least 6 hours, or until firm. Kipper paste may be served on thinly sliced toast, or it may be used as a filling for sandwiches. Refrigerated and tightly covered, the paste can be kept for a week to 10 days.

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