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“This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls.”
READY IN:
30mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well.
  2. Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
  3. Garnish the potted kippers with the fresh dill.

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