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Friday, November 5, 2010

marinated kipper fillets with lemon and grainy mustard dressing

This 99th recipe on the foodvine should well have been the first! I only wish I had a pound for every time I made this dish when I lived in London. Anyone who knows me well will remember how often I served it - from two people to one hundred and as many times. Kippers are hugely popular in the United Kingdom so it is not surprising I gave it a good innings.

Marinated kipper fillets are great for lunch or as a starter for a dinner party but equally good as part of a large buffet. If freshly smoked are unavailable use frozen.

Serves: 4


1 packet frozen kipper fillets, skinned
1 medium Spanish red onion, very finely sliced
2-3 lemons, very finely sliced
1-tablespoon grain mustard
1-teaspoon caster sugar
pinch salt
cracked pepper to taste
2-tablespoons white wine vinegar
125ml extra virgin olive oil
Parsley, finely chopped to garnish (optional)


Skin the kipper fillets and slice them lengthwise into 4-6 slices depending on the width of each fillet, mix with the sliced onion and place in a serving dish large enough to accommodation the kippers and the onion in one layer with no gaps - a tight fit.

Cover the dish with overlapping lemon slices.

Mix together the mustard, sugar, salt, pepper, vinegar and oil and pour over the top. Cover with cling film and refrigerate for at least 24 hours and up to 48. Parsley looks nice for added colour but it is not particularly necessary.

Note: any bones in the kippers more or less disintegrate or at least soften enough to be edible. The lemon slices although tart can be eaten. Remove from the refrigerator thirty minutes before serving.

kipper fillets with lemons, printable recipe, click here:

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