Potted Smoked Fish

potted smoked fish

Potted Smoked Fish

No ratings yet
Servings: 4
Calories: 770


  • 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


  • 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
Ingredients Fish & Seafood, Kipper
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating