The only necessary accompaniments are toast brown and eggs poached or scrambled. There are plenty of options for how to cook fresh kippers, though bear in mind that what suits you best might come down to taste as well as smell.
Kippers can be baked, fried or cooked in a tall jug of boiling water. Traditionally, kippers were generally grilled then served with a knob of butter. Alternatively, if you prefer to boil in the bag, let them simmer gently for about five minutes. Here is the important thing to remember when it comes to cooking kippers: grilling not only concentrates the flavour, it also strengthens the smell of the fish. To poach, place the kippers in a large frying pan of boiled water, remove from the heat and after five minutes drain and serve.
Some people prefer to place boiling water in a heatproof jug, add the kippers head down and leave them to warm for 10 minutes. Butter the kippers lightly and wrap them in foil, cooking in the centre of the oven for eight to 10 minutes. When it comes to how to eat kippers and what to eat with them, you are spoiled for choice.
If you fancy kippers for breakfast, serve them with scrambled or poached eggs. For lunch, mix them with spinach, bacon and new potatoes for a warm salad or serve with mash if you prefer something more traditional. The small bones can be eaten but if you prefer not to, eat from the tail to the head, gently pulling forkfuls away to leave the bones behind.
The versatility of kippers means you might prefer to look for recipes depending on what time of day you fancy eating the smoked fish. For breakfast? Think about kippers on toast or kippers and eggs. Or use kippers as a base for a creamy, warming soup such as Cullen skink.
Flake the soft flesh of the kippers and mix with couscous for a warming supper, or think about kipper rarebit, stirring flakes of fish through a bechamel sauce and serving with a poached egg.
Again in The River Cottage Fish Book , the authors have a recipe for kipper carbonara, a fresh take on the classic pasta dish with salty and sweet fish. Cut the kipper flesh off the skin and remove any pin bones. Slice the flesh into small strips.
Fry gently in butter in a small pan for a couple of minutes, until cooked through. Add the egg and cream mixture and kipper lardons and quickly toss everything together using two forks. The eggy cream should be cooked — and slightly thickened — by the heat of the pasta and the pan. The finished sauce should coat the pasta strands like silky custard — not scrambled egg.
Add two egg yolks, pepper, little or no salt if the fish is highly cured , two tablespoons of thick cream or white sauce, and the well-beaten white of one egg. Mix well and turn into little paper cases.
Bake in a moderate oven to a light golden brown. Sprinkle with finely chopped parsley and serve on fish paper, or turn on to small round oatcakes made hot and crisp in the oven and buttered. More information.
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All Tuna is Not the Same Choose Quality. In the United Kingdom, kippered herrings are often served with supper or high tea. Different theories exists as to the etymological origins of the term, kippering. Etymological claims to an English origin point to the word kip , meaning short beak, or kipe , a basket used to catch fish. Kippered herrings are supposed to have been consumed in Germany and Scandinavia as far back as the Middle Ages.
A common meal in the British Isles is kippered herring and potatoes, known as tatties and herrin, or spuds and herrin. Kippered herring are sometimes called red herring, as they take on a reddish brown color when heavily smoked. Most consumers prefer this rich coloring over paler kippered herrings. However, the extensive smoking required to achieve such a color can dry the fish too much.
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