Scottish Kipper Pate - cooking recipe

Ingredients

4 large herring fillets
3 tablespoons butter
1 lemon, juice of
3 tablespoons whiskey
4 tablespoons double cream
1 dash Worcestershire sauce
Tabasco sauce
clarified butter
black pepper

Preparation

Grill kippers 6-7 mins either side.
When cool skin& and remove bones.
Put in liquidiser with softened butter.
Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix.
Transfer to small ramekins and cover with a thin layer of clarified butter.
Chill till ready to use or freeze to use later.
Serve with toast or crackers.