Yorkshire Kipper Paste
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.
4/27/2018 09:52:33 pm
Actually, this is the very time I've heard about Yorkshire Kipper Paste. Thank you for showing us how to prepare it. You could have posted a photo of the fine product so that we also have an idea of how it looks like, especially for those who do not have any idea about it. In my case, I am not expert in cooking and I just gained the interest lately. it could have been more helpful if we had something to see here. But overall, your recipe is worth tasting!
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