Stand the kippers in a jug of boiling water for 10-12 minutes. Then drain well, remove the skin and all the bones, and flake the flesh.

Cut the butter into cubes and place in a saucepan over a low heat until half melted. Add the flaked kipper and combine very well with a fork until the mixture is smooth, alternatively use a liquidiser.

Stir in the lemon juice and season with cayenne pepper and a little salt and black pepper.

Place in small pots and press down well. Spoon the melted butter over the mixture to seal and leave to set.

Serve well chilled as a starter, with buttered crusty bread or toast, or use as a sandwich filling.