Ingredients
Smoked haddock, kippered herring, salmon or trout (8ounces), unsalted butter at room temperature (6ounces), clarified butter (1/2c), cayenne pepper (to taste), lemon juice (to taste).

Method of preparation:-
If you are using haddock or Kippered herring then pour the boiling water over the fish and keep it for 10 minutes. Remove the skin and the bones from the fish. Salmon and trout fish need not to be placed in boiling water but the skin and the bones. Now place the fish in he bowl of a blender with butter. Blend the fish until it gets smooth and then add lemon juice and pepper according to taste. Now put the mixure into the pots, sealing the top with clarified butter. Clarified butter can be made by simmering unsalted butter and skimmimg off the milk solids. Cover with the foil or he waxed paper and store in the refrigerator. Serve it with brown bread or thin pieces of toast.

Number of servings – 8