Canned Kippers Recipes
SMOKED KIPPERS WITH SCRAMBLED EGGS
My mother would make a special breakfast on occasion of fresh smoked kippers and scrambled eggs served with lashings of hot buttered toast and mugs of steaming tea. Kippers are not just breakfast food but can be served for lunch or supper.
Provided by SueVM
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side.
- In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper.
- Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs.
- Serve with the hot buttered toast and lemon wedges.
Nutrition Facts : Calories 433, Fat 28.9, SaturatedFat 12.5, Cholesterol 490.6, Sodium 753.3, Carbohydrate 18.6, Fiber 3.5, Sugar 2.4, Protein 26.7
KIPPERS
Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Bring enough water to fill baking dish to a boil. Place kippers, fully opened and skin side down, in a shallow dish. Fill dish with boiling water. To keep submerged in boiling water, cover fish with parchment paper and a small cutting board. Place something heavy on top to weigh kippers down. Let stand 3 to 4 minutes. Move fish to a serving plate, skin side down, and top with butter, if desired.
KIPPER FISH CAKES WITH WATERCRESS MAYO
Don't reserve this rich smoked fish for the breakfast table- mix with mashed potato, spring onions and parsley and shape into patties
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Main course
Time 37m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
- Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
- Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)
Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 3.6 milligram of sodium
KIPPERS AND BITS
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- Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
- Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.
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