CAMELOT FANTASIES

Smoked fish pastes

Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients for six

4 good-quality kippers, or 2 large Finnan Haddock, or 2 smoked trout
4 oz. (100/125g.) soft butter
Freshly ground black pepper
Juice of 1 lemon
Salt
Clarified butter

Cook kippers in water, the smoked haddock in milk and water, until the fish is tender-about 10-15 minutes. The trout need not be cooked further. Remove the skin and bones. Small kipper bones will be well broken up, so it is not necessary to spend time searching for every one.

Put the fish and butter in a blender with half the lemon juice & pepper. Blend until smooth. Check the seasoning and add salt (the trout will need most). Beat in the rest of the lemon juice if needed. Pot, and seal with clarified butter. Do not keep too long before eating.