Kippers

Kippers

By
From
Encyclopedia of Food and Cookery

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
see method for ingredients

Method

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