Spiced Buttered Kippers With Crispy Potatoes And Avocado Recipes
SPICED BUTTERED KIPPERS WITH CRISPY POTATOES AND AVOCADO
Kippers are a classic breakfast food. We've given them an update with this recipe for spiced buttered kippers with crispy potatoes and avocado
Provided by olivemagazine
Categories Breakfast and brunch
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill.
- Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. Don't stir them round, but let them crisp up on each side before you turn them. They should take 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
- Season the potatoes with salt and pepper. Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook. Alternatively add a few dabs of the spiced butter and grill for 5 minutes.
- Cut the avocados in half and remove the stone. Using a dessert spoon, scoop the flesh from the skin, in one piece, and discard the skin. Put the halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), keeping the shape of the avocado. Push the top pieces to the right, and the bottom pieces to the left on the chopping board, but make sure the slices are still overlapping slightly, so you make a thin strip of overlapping avocado slices. Starting from one end, curl the pieces into a spiral, tucking in any pieces that fall out. It should end up looking like a flower. Squeeze over a little lemon juice and a pinch of chilli flakes.
- Divide the potatoes between 4 plates and add a kipper to each, with another slice of the spiced butter. Add an avocado flower to each plate.
Nutrition Facts : Calories 682 calories, Fat 51.5 grams fat, SaturatedFat 15.2 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 6.1 grams fiber, Protein 26.8 grams protein, Sodium 3.1 milligram of sodium
KIPPERS AND BITS
Steps:
- 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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- Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.
- Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.
- While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.
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