📝 About This Recipe
A cornerstone of the traditional British breakfast, these cold-smoked herrings offer a deep, smoky umami flavor balanced by the richness of melting butter and the nutty crunch of stone-ground brown bread. Originating from coastal fishing towns like Craster and Whitby, this dish is a masterclass in simple, high-quality ingredients treated with respect. It is a sophisticated, protein-rich start to the day that evokes the misty charm of the English seaside.
🥗 Ingredients
The Fish
- 2 large Whole Kippers (butterflied, with heads removed if preferred)
- 50 grams Unsalted Butter (high-quality salted or unsalted)
- 1 Lemon (cut into thick wedges)
- 1 small bunch Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Brown Bread
- 4 thick slices Wholemeal Brown Bread (preferably stone-ground or granary)
- 30 grams Salted Butter (softened, for spreading)
Optional Accompaniments
- 2 Large Eggs (poached to a soft yolk)
- 1 tablespoon White Wine Vinegar (for poaching the eggs)
- 1 pinch Cayenne Pepper (for a subtle heat)
👨🍳 Instructions
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1
Remove the kippers from the refrigerator about 15 minutes before cooking to allow them to reach room temperature for even heating.
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2
Preheat your grill (broiler) to a high setting. If you prefer the 'jugging' method, boil a kettle of water and find a tall heatproof jug large enough to hold the kippers upright.
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3
To grill: Line a baking tray with foil and place the butterflied kippers skin-side up on the tray. This protects the delicate flesh from drying out initially.
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4
Grill the skin side for 1-2 minutes until the skin starts to blister and the natural oils begin to sizzle.
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5
Carefully flip the fish over using a wide spatula so they are flesh-side up. Dot the 50g of butter over the surface of the fish.
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6
Grill for another 3-4 minutes. The butter should melt into the flesh, and the edges of the kippers should become slightly crispy and golden brown.
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7
While the fish is grilling, toast your brown bread slices until golden but still slightly soft in the center.
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8
Generously butter the warm toast with salted butter, ensuring you reach the very edges of the crust.
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9
If poaching eggs, bring a small pan of water to a gentle simmer with a splash of vinegar. Whirlpool the water and drop in the eggs, poaching for exactly 3 minutes for a runny yolk.
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10
Remove the kippers from the grill and pour any remaining melted butter from the tray directly over the fish.
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11
Transfer each kipper to a warmed plate. Place the buttered brown bread alongside, either whole or cut into triangles (soldiers).
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12
Garnish with a heavy dusting of chopped parsley, a crack of black pepper, and a pinch of cayenne if using. Place a lemon wedge on the side for squeezing.
💡 Chef's Tips
Always look for 'undyed' kippers; they have a natural pale golden hue rather than an artificial bright orange color. If the smell of kippers is too strong for your kitchen, use the 'jugging' method: place kippers tail-up in a tall jug, fill with boiling water, cover, and let sit for 6 minutes. Use a very sharp knife to help navigate the small bones, though many traditionalists eat around them or consume the smaller ones for calcium. Warm your plates in the oven before serving; kippers cool down very quickly due to their thinness. Don't skimp on the butter—the fat is essential to balance the saltiness of the cure.
🍽️ Serving Suggestions
A hot pot of English Breakfast tea is the traditional beverage of choice to cut through the richness. A dollop of horseradish cream or English mustard on the side adds a lovely piquant kick. Serve with a side of slow-roasted tomatoes to add a touch of acidity and sweetness. For a luxury brunch, pair with a glass of chilled tomato juice or a spicy Bloody Mary. A crisp, cold glass of dry cider also complements the smokiness of the fish perfectly.