Potted Smoked Fish

Directions

1. 1
   If using haddock or kippered herring, pour boiling water over the fish and let it stand for 10 minutes.
2. 2
   Remove skin and bones.
3. 3
   Salmon or trout need not be placed in boiling water, but should of course have skin and bones removed.
4. 4
   Place the fish in the bowl of a blender with the six ounces of butter.
5. 5
   Blend until smooth, adding the lemon juice and pepper to taste.
6. 6
   Place the mixture into small pots, sealing the top with clarified butter (clarified butter is made by simmering unsalted butter and skimming off the milk solids).
7. 7
   Cover with waxed paper or foil and store in the refrigerator.
8. 8
   Serve with brown bread or thin pieces of toast.