Brandade of Kipper

Ingredients

6oz (175g) packet frozen buttered kipper fillets
2 tspns. lemon juice
5 tbspn. single cream
5 tbspn. double cream (whipped)
Lemon slices
chopped parsley

1. Cook kipper fillets in the bag according to packet instructions. Reserve juices remove skins from the kippers.
2. Put kippers and juices in a blender or processor, puree. Turn into a bowl, cool. Stir in lemon juice and single cream and mix until smooth. Fold in the double cream. Taste and adjust seasoning.
3. Spoon into terrine or divide between ramekins. Chill for about 1hour. Garnish with lemon slices and parsley.
4. Serve with hot toast and butter.

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