A kipper is a whole herring, a tiny, oily fish that has been gutted, salted, pickled, and cold-smoked over smouldering wood chips. Kippers are usually eaten at breakfast in the United Kingdom, Ireland, and North America.
Is it true that kippers are good for you?
This smoked salmon is a nutritional winner, as it is low in calories, high in protein, and high in omega-3 fatty acids, which are essential for optimum health. Kippers are also high in vitamin D, which helps teeth and bones grow more robust and lowers the risk of certain diseases. Kipper fish recipes offer dishes full of flavour which is a simple dish to make.
One kipper, medium, or 4 oz (110 g) kipper filletsPepper cayenneSalt and black pepper, freshly milledOne oz. butter (25 g)12 medium onion, diced, 2 oz (50 g)A generous sprinkle of curry powder from MadrasLong-grain rice, measured in a glass measuring jug to 212 fl oz (60 ml)One teaspoon of lemon juiceThree ounces (75 g) sliced mushroomsOne big hardboiled eggOne tbsp parsley, finely chopped
Place the kipper in a shallow dish and cover it with 12 pints (275 ml) boiling water; leave for 5 minutes on one side, then drain (reserving the water) and flake the fish, removing the skin, head, and bones.
Five fl oz (150 ml) of the conserved water should be strained into a jug and set aside. After that, melt half of the butter in a pot and soften the onion for 5 minutes before adding the curry powder and rice. Cook for 1 minute before adding the strained stock that has been set aside. Bring to a low simmer, cover, and cook for 15 minutes, or until the rice has absorbed the liquid and is soft.
Sauté the mushrooms
In another pan, heat the butter, add the lemon juice, and sauté the mushrooms until soft (about 3 minutes). Then, along with the flaked fish, add the contents of the pan to the cooked rice. Add the hardboiled egg to the rice after peeling and chopping it, then delicately fork everything together, trying not to break up the fish—season to taste with salt and pepper as needed. Serve in a hot dish with parsley and a knob of butter on top. (I also like to add a dash of cayenne pepper to this.)
You could use frozen kipper fillets, but a fresh kipper would be even better.After removing the skin and bones from one medium-sized kipper, you should have around 4 oz (110 g) of fish remaining.
Kipper, 4 oz (110 g)
Softened butter, 112 oz (40 g)
Two large or four tiny freshly chopped spring onions
One dessertspoon parsley, chopped
Lemon juice, two tablespoons
A pinch of nutmeg, freshly grated
Freshly ground black pepper and sea salt
A slice of lemon
To begin, remove the heads from the kipper, fold the sides of the fish together, and place it vertically in a large hot jar.
Pour in boiling water to cover the kipper, cover with a plate, and set aside for 6 minutes in a warm spot. (If using frozen fillets, cook according to the package directions.) Remove the skin and bones from the fish once it has cooled, and flake the flesh into a bowl.
Mix the mixture with a fork until it becomes a paste. Then, bit by bit, add the butter, continuing to mash until it is completely absorbed. After that, add the chopped spring onion and parsley, as well as the lemon juice and a generous grating of nutmeg.
Season with salt & pepper
Season with salt and pepper before mashing the pâté until it is uniformly integrated. Fill a 4 inch (10 cm) ramekin halfway with the mixture, cover with cling film, and chill for at least 2 or 3 hours. Serve with a wedge of lemon, a sprinkle of cayenne, and hot buttered toast.