Kipper Paste is a high tea favourite!
2 Large kippers
2 hard boiled eggs
10oz unsalted butter, softened
3-4oz clarified butter for sealing
Stand the kippers, head down, in a large jug of boiling water for about 10 minutes or lay in a casserole dish and cover with water. Drain the fish well and remove the flesh from the skin and bones. Roughly chop the kipper flesh and the hard boiled eggs, put into a food processor with the butter and blend to a smooth paste. Pack the mixture into small pots and cover and seal with clarified butter. Store in a cool place.
Kimberley Wilson & Simon Storer
owners and operators of The Camberley