soak for about 10 minutes. Meanwhile, skin the kippers, remove the bones, pick the meat into small pieces. Press the peeled garlic clove through the press. Knead the squeezed kipper meat, garlic, white bread, butter and juice of one lemon together thoroughly in a small baking bowl. Season paste heartily with salt (sparingly), cayenne pepper and thyme. Pour into earthenware pots. Refrigerate. Shelf life: about eight days
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