Instructions: Place the kippers in a bowl cover with boiling water and leave for 1 hour.

Then drain and pat dry peel off the skin and place the flesh in a food processor discarding as many bones as possible.

Add the butter Worcestershire sauce and lemon juice and process until smooth then grind in some pepper (and cayenne or mace) to taste.

Pack into a bowl cover and chill then spread on toasted buttered muffins.

Serves 6

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