kippers with marmalade

kippers with marmalade

Up to the 16th century breakfast consisted of bread, salted fish and ale – so what’s new ?

Kippers are the result of smoking herrings. Try and get your kippers from a good smokehouse. A little effort in finding good kippers will be rewarded tenfold in the flavour. Telling the difference between real and dyed kippers is fairly easy. The genuine article is a deep tobacco gold, whereas the imposter resembles fake tan with lily white flesh underneath. This recipe takes plain delicious kippers one stage further.

Serves 2

INGREDIENTS

2 pairs of kippers
30g unsalted butter
orange wedges
2 slices of good brown bread, buttered
2 tablespoons orange marmalade

DIRECTIONS

1. Remove the head and trim the tail of the kippers with either a knife or kitchen scissors.
2. Line a grill pan with foil. Place the kippers on the foil skin side uppermost and cook under a pre-heated moderate grill for one minute.
3. Turn the kippers over spread with a little of the marmalade, dot with butter and grill for a further 4-5 minutes until sizzling.
4. Serve immediately garnished with orange wedges and a good dollop

of marmalade and brown bread & butter.