Best Potted Kippers Recipes

JUGGED KIPPERS

Jugged Kippers image

Provided by Food Network

Time 10m

Number Of Ingredients 3

Ingredients

Kippers
Butter
Lemons

Steps:

Cut the heads and tails off the kippers. Put them in a jug, head end first, and pour boiling water into the jug to fill it, making sure the kippers remain upright. Cover the jug with a plate and leave for 4 to 5 minutes. Pour off the water, and put the kippers on the plate with a knob of butter and a lemon wedge each. Eat some bread and butter with it--it helps the bones go down! Good brown bread and unsalted butter are best.;

SMOKED KIPPERS WITH SCRAMBLED EGGS

Smoked Kippers With Scrambled Eggs image

My mother would make a special breakfast on occasion of fresh smoked kippers and scrambled eggs served with lashings of hot buttered toast and mugs of steaming tea. Kippers are not just breakfast food but can be served for lunch or supper.

Provided by SueVM

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 kippered herring fillets
4 large eggs, beaten
2 tablespoons butter
salt
white pepper, to taste
1 teaspoon curry powder
1/4 cup milk
2 slices whole wheat toast (per person)
1/2 lemon, cut into wedges

Steps:

In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side.
In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper.
Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs.
Serve with the hot buttered toast and lemon wedges.

Nutrition Facts : Calories 433, Fat 28.9, SaturatedFat 12.5, Cholesterol 490.6, Sodium 753.3, Carbohydrate 18.6, Fiber 3.5, Sugar 2.4, Protein 26.7

MARINATED KIPPER FILLETS

Marinated Kipper Fillets image

Provided by Moira Hodgson

Categories appetizer

Time 15m

Yield 4 first-course servings

Number Of Ingredients 7

Ingredients

6 to 8 kipper fillets
1 large lemon (or juice to cover)
6 scallions, chopped
4 tablespoons olive oil
1 tablespoon red wine vinegar (or more to taste)
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper to taste

Steps:

Skin the fillets and remove any dark meat. Trim the fillets into neat pieces. Place in a nonmetal dish and cover with lemon juice. Marinate overnight.
Drain the fillets and discard the lemon juice.
Make the vinaigrette dressing. Combine the oil, vinegar, mustard, salt and pepper. Correct seasoning.
Arrange the fillets on individual plates. Pour the dressing over the fillets and sprinkle with scallions. Serve with thin slices of fresh brown bread and unsalted butter.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

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