Wednesday, January 28, 2015

Smoke Me A Kipper, I'll Be Back For Breakfast

You could have slapped me with a kipper when we found some Crasters at the mongers.  Craster Kippers come from their namesake in Northumberland.  Raw herrings are split, gutted, washed and soaked in brine.
The fish are then slow smoked over oak and white wood.  The smokehouses have a distinctive look dotted all over Craster, with white smoke coming from the stone buildings.


Kippers are delicious grilled and served with a soft-centre egg.  Many enjoy a Kipper Tea - kipper on a bap with a cuppa.  I made some potted pate' with one of my kippers.

Many say that kippers this way are far superior to tinned kippers.  

Take one kipper and place in a pan.  Run some hot water from a kettle and heat the fish through.  Pick the flesh from the bones and skin.  Process into a paste with; 1/4 c. soured cream, 2 tsp. dijon, zest of a lemon, a lrg. handful of roquette, 2 tbsp. sweated leeks.  Season with salt and pepper and a pinch of paprika. Pot the pate' and refrigerate.

Spread over bread, or cracker, lovely!


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