Directions:
- In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well.
- Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
- Garnish the potted kippers with the fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.08 Kcal (319 kJ) | ||
| Calories from fat | 63.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 19.76mg | 7% | |
| Sodium | 85.87mg | 4% | |
| Potassium | 57.46mg | 1% | |
| Total Carbs | 0.73g | 0% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 351.59 Kcal (1472 kJ) | ||
| Calories from fat | 295.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.84g | 11% | |
|---|---|---|---|
| Cholesterol | 91.3mg | 7% | |
| Sodium | 396.79mg | 4% | |
| Potassium | 265.52mg | 1% | |
| Total Carbs | 3.39g | 0% | |
| Sugars | 1.51g | 1% | |
| Dietary Fiber | 0.53g | 0% | |
| Protein | 11.44g | 5% | |
| Vitamin C | 6.4mg | 2% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 1.1mg | 1% | |
| Calcium | 51.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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