Potted Kippers

The buttery sauce adds a rich flavor to the smoked herring.
This recipe is easy to make and perfect as an appetizer.

This recipe may not be suitable for people with high cholesterol or those who are allergic to fish.

Kippered herring is an excellent source of omega-3 fatty acids, which are good for heart health and can reduce inflammation.

	6 -7 ounces kippered herring fillets ( smoked herring , drained , patted dry and skinned if necessary )
	1 small shallot , finely chopped
	4 anchovy fillets
	2 tablespoons fresh lemon juice
	1/8 teaspoon cayenne pepper
	2 tablespoons olive oil
	1 1/2 tablespoons scotch
	1/2 cup unsalted butter , cut into 8 pieces and softened
	fresh dill sprig ( to garnish )

1.	In a food processor, combine the shallot, anchovies, lemon juice, and cayenne pepper. Process until smooth.
2.	In a small saucepan, heat the olive oil and scotch over low heat until warm. Remove the pan from the heat and add the butter, stirring until it is melted.
3.	Add the shallot mixture to the butter mixture and stir well.
4.	Divide the kippers between two small ramekins. Pour the butter mixture over the top of the kippers, dividing it evenly.
5.	Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until the butter has solidified.
6.	Garnish with dill sprigs before serving.