Poached Smoked Kippers
Poached smoked kippers make a delicious breakfast feast. Poached for only a few minutes and served with plenty of fresh lemon juice and bread. For those of you who find a smoked kipper can last on the breath a few hours after eating, enjoy with fresh bread with marmalade. Unbelievable cure, recommended to me by the residents of the Isle of Man, where the best Manx smoked kippers can be sourced.
It is also possible to grill your kippers but I find a light poach helps to control the aroma and makes cleaning up SO MUCH EASIER!
1 x smoked kipper per person
5 mins
3-5 mins
Stove top cooking
Ingredients
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1 x naturally smoked kipper per person
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Fresh water for the poaching pan
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Splash of cider vinegar
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Garnish
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Fresh lemon quarters
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Sprigs of parsley
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Other:
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Sliced bread
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Marmalade and butter
Instructions
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Prepare cooking water:
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01 Using a large, deep sided frying pan, fill with water and heat to a gentle simmer. Add a splash of cider vinegar.
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Gently poach kippers:
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02 Once the water is at a slow simmer gently drop in the kippers and submerge in the hot water. Allow to slowly cook for 3-5 minutes depending on the size of the smoked kipper.
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Remove from the poaching water:
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03 Using a large fish slice, carefully remove the smoked kipper from the cooking water. Allow to drain on kitchen paper whilst remaining on the fish slice. Discard the poaching water.
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Serve:
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04 Place immediately on hot plates, and take to the table, garnishing with lots of fresh lemon wedges, parsley and thick slices of bread.
Notes
NO need to remove the skin before cooking, leave untouched and cook. The skin is better removed once cooked, however, many folk like to eat the skin with the flesh and even at times the fine fish bones.
