Kipper Cream Paste
|Frozen kipper fillets||7 1⁄2 Ounce|
|Lemon juice||2 Tablespoon|
|Soft margarine||2 Ounce|
|Freshly ground black pepper||To Taste|
|Single cream/Top milk||3 Tablespoon|
1. Boil water and season it with salt and pepper. Poach kippers in the water until tender. Set aside to cool and then remove the skin, remove the bone and the tail and set aside for later. This will take 6-8 minutes
2. Skin and flake fish and pound the meat of the fish together with lemon juice and margarine.
3. Stir in cream or milk to thin down the mixture and season with salt or pepper.
4. Spreads the mixture on top of 8 large slices of tasted bread and serve hot.