{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 

Kippers are Smoked Herring Fillets traditionally eaten in various ways for Breakfast.

They can be cooked, more heated up really as being smoked they can be eaten without cooking like smoked salmon.

They can be fried or grilled.
In this case cut the fish into its two fillets as they tend to curl otherwise.
In both cases cook them very lightly as an overcooked kipper can be tough. Two or three minutes on each side is enough.

Jippers can also be jugged, that is put into a jug or bowl and pour boiling water over and then leave them to heat through for about five minutes.

If you are eating kippers on their own they are very good with a small pat of butter and a grating of black pepper and a squeeze of lemon.

For breakfast I particularly like them with some creamy scrambled eggs.

For two fresh free range eggs you will need a teaspoon of butter and some salt and pepper.
Whisk the eggs with some salt and pepper and then melt the butter in a small saucepan.
Add the eggs to the pan on a low heat and stir them with a wooden spoon as they start to set.
Take them off the heat before they are too set as they will continue to cook and serve them on some toast with the kippers on the side.

May 1, 2007 09:26 AM | 0 Comments
  Martin Dwyer
Consultant Chef