Bloater Savoury(English)
 Fish/sea, English
 2 Servings:
 2  Bloaters[or Mackerel]
2 oz Butter, softened
2 ts Worcestershire sauce
Cayenne pepper to taste
2   Egg yolks
A squeeze of Lemon juice
 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 savoury.
If bloaters are not available, it can be made with
 smoked mackerel.
~~`