Bloater Savoury

This was very popular in Edwardian times, when it was served with toast or Suffolk Rusks as an appetizer or a savoury.

2 Bloaters or smoked mackerel
50g (2oz) Butter, softened
2 tsp Worcestershire sauce
2 Egg Yolks
Cayenne Pepper, to taste
Lemon Juice, to taste

Grill the bloaters on both sides, then remove the skin and bones and flake.
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.
Pass through a sieve to produce a smooth paste and turn into a dish.
Serve with fingers of hot toast or Suffolk Rusks.
Serves 2

FishRecipes

Bloater Savoury

Fish
Recipes