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| What You Need: |
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¼ pound butter plus 10 tablespoons butter cut into ½-inch bits and softened
2 pairs packaged smoked whole Scottish kippers (about 2 pounds)
4 teaspoons anchovy paste
¼ teaspoon ground cloves
¼ teaspoon ground mace
1/8 teaspoon cayenne pepper
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| How To Cook: |
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1. In a 1½- to 2-quart saucepan, clarify the ¼ 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.
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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.
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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.
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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.
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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.)
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6. Spoon the kipper paste into a 2-cup serving dish at least 2½-inches deep, filling the bowl to within ¼ inch of the top. Seal by pouring the cooled clarified butter over the paste.
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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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