2 smoked kippers
225g bag baby leaf spinach
Serve with lemon wedges and crusty bread.
Fill a deep, wide frying pan with boiling water, place over a high heat and bring to a simmer. Reduce the heat, swirl the water rapidly using a spoon and drop in 2 eggs, 1 at a time – the swirling water will help the egg white wrap around the yolk.
Poach for 2-3 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
Add 2 smoked tasty kippers to the simmering water and heat through for 2 minutes. Transfer to kitchen paper to drain. Meanwhile, pierce a bag of baby leaf spinach a few times and microwave on high for 11/2-2 minutes, until just wilted.
Tip into a bowl, season and divide between 2 plates. Rest the kippers on the spinach, top each with a poached egg and season. Serve with lemon wedges and crusty bread to mop up the yolk,
if you like.
15gm unsalted butter
1 medium white onion, finely chopped
300gm potatoes, peeled and cut into 2cm pieces
1 bay leaf
1 whole kipper filleted and skinned
3 tbsp double cream
2 tbsp chopped parsley
sea salt and freshly ground black pepper
You will need a hand blender.
1. Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.
2. Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10–15 minutes until the potatoes are soft.
3. Meanwhile, check the kipper fillets for pinbones and remove any with tweezers, then flake the fillets into pieces. Add most of the kipper pieces to the saucepan and season with salt and pepper.
4. Blitz the soup roughly with a hand blender, then stir in the cream and most of the chopped parsley. Reheat if necessary and serve hot, garnished with the remaining kipper pieces and parsley.
750g baby new potatoes, halved
3 tbsp mustard and honey dressing
4 kipper fillets
1 shallot, finely chopped
2 tsp olive oil
110g mixed leaves, including rocket
2 tbsp snipped chives or dill
Cook the potatoes in boiling water for 10-12 minutes until tender, then drain. Stir in the mustard and honey dressing and leave to cool for five minutes.
Meanwhile, place the kippers in a heatproof dish, cover with boiling water and leave for 10 minutes. Drain then flake the flesh, discarding the skin. Stir into the potato mixture with the shallot.
Toss the olive oil with the leaves, then season and divide among four plates. Spoon over the kipper mixture and scatter with herbs. Kipper Recipes such as this one are so simple to prepare.
2 whole kippers
80g unsalted butter
150ml soured cream
1 lemon, juiced
pinch smoked paprika
watercress and buttered toast, or crusty bread to serve
As smoked kipper recipes go, this one is very simple. Preheat the oven to 200C/gas mark 6. Lay the kippers on a baking tray and dot with 30g butter. Bake for 6-8 minutes until golden brown. Remove from the heat and leave to sit for five minutes until the kippers are cool enough to handle. Gently remove the backbone, head and skin. Flake the flesh and pick through it to remove as many bones as possible.
Melt the remaining butter and beat with the fish. Then beat in the soured cream, lemon juice, paprika and plenty of black pepper.
Place in a bowl, cover and refrigerate. Remove from the fridge 20 minutes before eating and serve with the watercress and a pile of toast and butter or warm crusty bread.
4 Kippers - cooked and flaked with a fork
500g Risotto Rice
4 Pints Chicken Stock
200ml White Wine
2 Bay Leaves
4 Tablespoons Chopped Parsley
4 Crushed Garlic Cloves
Place 70g of butter into a pan and heat on the hob until it begins to melt. Dice the onions and add them, cooking gently until soft.
Next, stir in all the risotto rice, bay leaves and flaked Manx kippers.
Now for some zing! Pour in 200ml of white wine and squeeze a healthy dose of lime juice into the mix for good measure.
Now begin to pour in the chicken stock, little by little, stirring constantly.
Once everything is in, cook the risotto for about half an hour, until firm. Finally, remove from the heat, stir in the remainder of the butter and serve.
2 slices thick cut, hot toast
Dash Worcester sauce
2 cooked kippers
2 tbsp double cream
Grated cheddar cheese
Butter the hot toast and add a dash of Worcester sauce.
Mash the kipper fillets and stir in the cream.
Add the cheese to taste (about a teacup full).
Spread this mixture on the toast and grill until the cheese bubbles.
Serve hot, with glasses of ice-cold Newcastle Brown Ale.
6g softened butter
Zest and juice from 1/2 lemon
Smoked paprika 1/2 tsp
Flat-leaf parsley finely chopped to make 1 tbsp
Waxy potatoes about 500g, peeled and cut into 1cm cubes
Smoked kippers 4
2 ripe avocados
Combine softened butter with lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill.
In a frying pan, heat the remaining butter and a drizzle of olive oil. When the butter starts to foam, add the potato cubes. Leave them to 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. If you potatoes are cut bigger than 1cm you may want to par-boil them for a few minutes before frying.
Next, add a knob of the chilled 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 slice thinly, lengthways (from top to bottom), keeping the shape of the avocado. Place the sliced Avocado onto your 4 plates, overlapping. Squeeze over a little lemon juice and a pinch of chilli flakes.
Now divide the potatoes between the plates and add a kipper to each, with another slice of the spiced butter.
SERVES 12 as a starter - 6 as a main
I 3 Desirée potatoes, about 600g, peeled and diced
2 Taste the Difference kipper fillets
480g salmon fillets, skinned and cut into 3cm chunks
3-4 spring onions, thinly sliced
½ x 20g pack dill, fronds chopped
1 large egg, beaten
5 tbsp vegetable oil, for frying
60g plain flour
2 large eggs, lightly whisked
100g fresh white breadcrumbs
Put the potatoes in a pan of cold salted water, bring to the boil, and cook until tender. Drain in a colander and set aside to steam for 5 minutes.
Meanwhile, lay the kipper fillets in a pan and cover with the milk. Place over a medium heat and bring to the boil, then drop in the salmon pieces and bring back to a simmer. Remove from the heat, cover with a lid and set aside for 10 minutes, allowing the salmon to cook in the residual heat.
Now prepare the coating: put the flour, eggs and breadcrumbs into 3 separate small bowls.
Tip the potatoes into a large bowl and mash briefly.
Remove the kippers from the milk and flake the flesh into the bowl, discarding any skin and large bones (but don’t worry about all the little soft, hair-like ones). Use a draining spoon to lift the salmon out of the poaching milk and add this too, plus 2 tablespoons of the poaching milk. Add the spring onions, dill, egg and seasoning. Mix together thoroughly.
Turn the mix out onto a floured surface and shape into 12 small patties. Coat each one in flour, then egg, and lastly the crumbs. Pat all over and re-shape the cakes. Chill on a tray in the fridge for an hour to firm up.
Preheat the oven to 180°C, fan 160°C, gas 4. Heat 3 tablespoons of oil in a large frying pan. Add 6 fishcakes and fry on a medium heat for 3-4 minutes each side until crisp. Repeat with the remaining oil for the rest of the fishcakes. Transfer to a baking tray and cook for 15 minutes or until piping hot.
Serve with a simple salad of watercress leaves and a pot of garlicky aioli, plus a lemon wedge to squeeze over the fishcakes.
Once coated, freeze for up to 3 months. Fry from frozen, then allow an extra 5 minutes in the oven.
SERVES 4 for breakfast or as a great midweek supper for the family
4 ramekins or small oven proof pots
350g or 12oz Kipper fillets
200ml or 7floz single cream
salt and freshly ground black pepper
4 large fresh eggs
2 Taste the Difference kipper fillets
Pre heat the oven to 180C/Fan160C Gas mark 4.
Place the kippers on a micro-proof plate and cook on high for 3-4 minutes until piping hot.
Alternatively immerse the fillets in boiling water and simmer for 2 minutes.
Drain the fish, then remove the skin and large bones.
Lightly mash the fish with 3/4 of the cream.
Season to taste.
Divide the kippers between the 4 ramekins, making a well in the centre of each.
Carefully crack an egg into the centre of the egg mixture.
Season and then spoon the remaining cream over the eggs.
Bake for 10 mins or until the eggs are cooked to your liking.
Serve with hot toast fingers.