Potted Smoked Fish
Ingredients
- 2 smoked or kippered fish fillets
- 1/2 oz butter or margarine
- 1/2 oz plain flour
- 6 tbsps cream cheese
- 6 tbsps milk
- 8 pimento-stuffed olives sliced
- 2 tsps Dijon mustard
- Salt and pepper
- 4 oz butter for clarifying
- Pimento-stuffed olives and black peppercorns to garnish
Instructions
- Skin the fish fillets and break up into small pieces. Melt butter for 1 minute on HIGH.
- Stir in the flour and cook for 2 minutes on HIGH. Blend in the cheese, milk, half the olives, mustard and seasoning.
- Add fish and mix until well blended. Put into four ramekins and smooth the tops of each.
- Cover individually with cling film and cook for 1 minute on HIGH to set the mixture.
- Put butter into a medium bowl and heat for 3 - 4 minutes on HIGH, or until boiling". Leave to stand for 10 - 15 minutes.
- Skim the salt off the top and spoon the butter oil carefully over each pot offish. Fill nearly to the top, and leave until almost set.
- Place the remaining olives and peppercorns on top of the butter. Chill until set, then cover the decoration with another thin layer of clarified butter and refrigerate again.
Calories: 770 kcal
Carbohydrates: 5 g
Protein: 77 g
Fat: 48g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 356 mg
Sodium: 654 mg
Potassium: 1689 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1384 IU
Vitamin C: 3 mg
Calcium: 124 mg
Iron: 2 mg