← Nouns Cooking · British & Irish

Ingredients

• 4 Kippers (smoked herring)
• 60 g Butter, softened
• 2 tbsp Parsley, finely chopped
• 1 Lemon, half juiced, half cut into wedges
• Black pepper
• 4 slices brown or granary bread, toasted (optional)
• 4 poached eggs, to serve (optional)

Method

1. Heat the grill to high and line a grill tray with foil. Mash the butter with the parsley, a squeeze of lemon and plenty of black pepper.
2. Lay the kippers skin-side up on the tray and grill for 2 min until the skin starts to crisp.
3. Turn them over, dot with half the parsley butter and grill for 3–4 min more until sizzling and hot through.
4. Serve straight away with the rest of the butter melting on top, lemon wedges, hot buttered toast and a poached egg if you like.

Tips

• Or "jug" them: stand the kippers head-down in a tall jug, cover with boiling water for 5 minutes, then drain. No smell in the kitchen!
• Kippers have fine bones; lift the flesh off the backbone in one piece as you eat. The toast contains gluten.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Olive Magazine