Potted Kippers Recipes

SMOKED KIPPERS WITH SCRAMBLED EGGS

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.

KIPPERS

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.

SPICED RICE WITH KIPPERS & POACHED EGGS

Steps:

• Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
• Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
• Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
• Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

POTTED KIPPERS

Steps:

• In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well.
• Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
• Garnish the potted kippers with the fresh dill.

MARINATED KIPPER FILLETS

Steps:

• Skin the fillets and remove any dark meat. Trim the fillets into neat pieces. Place in a nonmetal dish and cover with lemon juice. Marinate overnight.
• Drain the fillets and discard the lemon juice.
• Make the vinaigrette dressing. Combine the oil, vinegar, mustard, salt and pepper. Correct seasoning.
• Arrange the fillets on individual plates. Pour the dressing over the fillets and sprinkle with scallions. Serve with thin slices of fresh brown bread and unsalted butter.