How to cook the best kippers
After being introduced to Sutherlands of Portsoy whisky smoked salmon on a trip north last month (see here for a salmon and waffles recipe), I also wanted to try some of their other produce so we picked up a pack of kippers from House of Bruar when we were up north again last week.
Kippers do have quite a strong odour but they are so tasty. We've found that the best way to reduce the fishy smell from lingering is to 'jug' them, which is a particular way to cook them, and a bit different to how you might cook other fish.
But what is a kipper? A kipper is herring that has been split, gutted, salted and smoked. Look out for overly bright coloured kippers, as these have dye added to reduce the smoking time.
Jugged kippers is a traditional way of preparing the fish, and is not only an extremely lazy way to cook them, but cuts down on that fishy smell.
Place the kippers heads down into your chosen jug. Add boiling water, enough to cover the kippers. Place a plate or something to cover the jug and leave for 6 to 10 minutes. Drain the fish and dry with some kitchen towel. Serve on a hot plate with a knob of butter melting over the fish
Serve with scrambled egg, poached egg or some toast and believe it or not - marmalade (the marmalade offsets the salty/smokey fish). Yum yum! 😍
Ingredients
Instructions
