- By Fish
- By category
- By Season
Firstly, lay the kippers skin side up on a board. Starting from the head end, strip the skin from the flesh with your fingers - hold down the flesh using the flat of your knife.
Place the kipper fillets into a shallow stainless steel or glass dish. Mix the oil, vinegar, sugar, onion and black pepper together and spoon it over the kippers, leave to soak up the flavours for 24 hours.
After 24 hours your kippers are ready. Carefully remove the fillets from the marinade and arrange accordingly on a plate.
Serve with a poached egg, garnished with parlsey for a hearty brunch!
- Seafood Ingredients:
3 boned kippers
- Other Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 small red onion, peeled, thinly sliced or diced
- Freshly ground black pepper
- 1 handful of parsley (optional)
- Egg (poached)
Publication Date: January 28, 2015.