Traditionally smoked kippers are pale golden in colour, but commercially made kippers are sometimes artificially coloured – these processed kippers can also have added smoke ‘flavouring’, and are often produced from herrings that are much leaner (indicating they have recently spawned and are not in season).
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips.
Grilling also concentrates the flavour, which may not be to everyone’s taste. Kippers require very little cooking, and the best method is to gently poach them for no more than a few minutes.
Are Smoked Kippers Healthy
Eating oily fish once or twice a week can reduce levels of fatty substances in your blood, reducing your risk of a heart attack.
Kippers are a particularly good choice, as herring is one of the types of fish higher in Omega 3 fats and has lower Mercury levels.
Smoked Kipper Pate
Ingredients
400g kipper fillets
1 spring onion juice of 1 lemon
100g cream cheese
large handful of parsley
handful of watercress
Method
Place the kippers in a bowl, and pour over boiling water. Leave for 10 minutes and drain.
While the kippers soak, whizz up the rest of the ingredients in a food processor, with a good pinch of salt and pepper.
Remove the skin from the kipper fillets, and add the flesh of the fish to the blender. Whizz until you are left with a smooth paste.
Place in the fridge for an hour and serve with crusty toasted bread.
A kipper is a whole herring. A small, oily fish that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips. Kippers Smoked x2 – Great Quality
Kipper Kedgeree
Boil 600ml of salted water before adding the turmeric, curry powder then the rice. Bring back to the boil and simmer gently for 15-20 minutes, until all the water is absorbed and the rice is tender. Kippers Smoked x2 – Great Quality
Meanwhile melt half the butter and fry the onion for 15 minutes until soft and golden.
Put the Manx Kippers in a tall jug covered with boiling water and leave to stand for 10 minutes.
Drain and remove skin and bones, then flake the fish coarsely with a fork.
Add the onions to the cooked rice then the flaked kippers and half of the hard boiled eggs.
Mix gently but thoroughly and then season with cayenne pepper, black pepper and salt if necessary. In a small pan melt the remaining butter and stir into the kedgeree. Heat through for 3-4 minutes then pile onto a warmed serving dish.
Sprinkle with the parsley, remaining chopped eggs and garnish with the lemon wedges.
