Title: Bloater savoury
 Categories: Fish/sea, English
      Yield: 2 Servings
 
      2    Bloaters
      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 a savoury. If
  bloaters are not available, it can be made with smoked mackerel.