Grilled kippers

Grilled kippers

By
From
Encyclopedia of Food and Cookery
Serves
4

The word ‘kipper’ generally refers to a split, cleaned herring which is then brined, dried and smoked. The best tasting kippers are those that have been cured in the traditional way without added dyes or artificial smoking.

Buy kippers fresh and loose if you can; although the frozen ones keep their texture well, they lose a little flavour. Kippers are also available tinned or vacuum-packed. Fresh, loose kippers can sometimes be very salty; if so, place them in a shallow dish, cover with boiling water and stand for 5 minutes before grilling.

Ingredients

Quantity Ingredient
4 kippers, fresh or frozen
30g butter, softened
butter, to serve
lemon wedges, to serve

Method

  1. Place kippers in a shallow dish, cover with boiling water and stand for 5 minutes. Drain and dry well.
  2. Spread softened butter over each kipper, place skin side down on a grill rack and cook under a preheated moderate grill, on one side only, for about 8 minutes or until brown and crisp. Remove from heat and serve topped with a pat of butter and lemon wedges.

Variation

  • Grilled kippers with mustard butter: Combine 60 g butter with 2 teaspoons prepared English mustard, pinch sugar and salt to taste. Chill before serving with kippers, grilled as above.
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