| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | English | Fish/sea, English | 2 | Servings |
INGREDIENTS
| 2 | Bloaters | |
| 2 | oz | Butter, softened |
| 2 | ts | Worcestershire sauce |
| Cayenne pepper to taste | ||
| 2 | Egg yolks | |
| A squeeze of Lemon juice |
INSTRUCTIONS
Grill the bloaters on both sides, then remove the skin and bones and flake the flesh. Add the butter to the fish and blend well. Stir in the Worcestershire sauce and cayenne pepper. Bind with the egg yolks and lemon juice. Sieve to produce a smooth paste and turn into a dish. Serve with fingers of hot toast or Suffolk Rusks. This hot spicy paste was very popular in Edwardian times, when it was served with toast or Suffolk Rusks as an appetizer or a savoury. If bloaters are not available, it can be made with smoked mackerel. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <[email protected]>
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