Potted Craster Kippers

I should really know better by now that if you don't need something on offer, it's not a bargain. It so happened that we were in Waitrose just before closing time on Sunday, after a visit to the cinema. I looked at the fish counter, and there was a big bag of smoked kippers for less than a pound.
For some reason I decided that I really fancied a kipper. I haven't eaten a single kipper in the last couple of years.
Then I came home with my bargain, and it dawned on me, that nobody in the house, nobody but me, would eat kippers, even if their lives depended on it.
And there were four of them in a bag. Oups, that was a mistake. I started looking online what I could do with kippers apart from the obvious poaching or grilling.

Then I came across a recipe for simple potted Craster kippers on Telegraph. I have changed the recipe a bit, I didn't want the kippers to drown in soured cream.
I cooked 4 fish, but used only 2 in making potted kippers.

Potted Craster Kippers
Ingredients:
2 Craster kippers, butterflied
100g unsalted butter
4tbsp soured cream
juice of 1/2 lemon
toast to serve

Place the kippers in a baking dish/tray and add the butter, cut into cubes all over them. Squeeze the lemon juice over kippers. Put the baking tray in the oven preheated to 180C, and cook for about 8 minutes until golden brown.

Take the tray out, and let the fish cool enough to handle.
Remove the skin, flake the fish and try to remove as many bones as possible.
Mix the fish with the soured cream, divide the mix and place into individual deep ramekins. Pour the melted butter over the flaked fish.

Once cold, place the ramekins, covered with cling film or foil, in the fridge.
Serve with hot crusty bread or toast, with spring onions or gherkins.
It is actually quite tasty. In small doses.

I've been eating those kippers for the whole week. I think I most likely won't buy another one any time soon. But there is noone blame but myself and my love of bargains.