📝 About This Recipe
Transport your senses to the rugged coastlines of the North Sea with this authentic cold-smoked kipper. This recipe honors the centuries-old tradition of 'splitting' fresh herring and curing them in a precise brine before a long, cool bath in hardwood oak smoke. The result is a buttery, mahogany-hued delicacy with a perfect balance of salt, smoke, and rich omega-3 oils that melts on the tongue.
🥗 Ingredients
The Fish
- 6-8 pieces Fresh Whole Herring (high-quality, oily fish, approximately 200g each)
The Signature Brine
- 2 liters Water (filtered and cold)
- 250 grams Sea Salt (non-iodized for a clean cure)
- 50 grams Brown Sugar (to balance the salinity)
- 3 pieces Bay Leaves (dried and slightly crushed)
- 1 tablespoon Black Peppercorns (whole)
Smoking Fuel
- 2-3 kg Oak Wood Sawdust or Chips (untreated oak is traditional; beech also works well)
Traditional Serving Accompaniments
- 100 grams Salted Butter (high-fat European style)
- 2 pieces Lemon (cut into wedges)
- 1 bunch Fresh Parsley (finely chopped)
- 1 loaf Brown Bread (thickly sliced)
👨🍳 Instructions
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1
Prepare the fish by 'splitting' them. Lay the herring on a board, back-side up, and use a sharp knife to cut along the backbone from head to tail, being careful not to cut all the way through the belly skin.
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2
Open the fish out flat like a book (butterfly style). Remove the gills and guts, then rinse thoroughly under cold running water to remove any traces of blood.
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3
Prepare the brine by dissolving the sea salt and brown sugar in the 2 liters of water. Add the bay leaves and peppercorns, stirring until the solids are fully dissolved.
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4
Submerge the split herring into the brine. Ensure they are fully covered and weight them down with a plate if necessary. Brine for 30 to 45 minutes depending on the thickness of the fish.
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5
Remove the fish from the brine and pat them extremely dry with paper towels. This is crucial for the next step.
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6
Place the fish on a wire rack in a cool, breezy spot (or in front of a fan) for 2-3 hours until a 'pellicle' forms. This is a tacky, shiny skin that helps the smoke adhere to the flesh.
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7
Set up your cold smoker. Ensure the temperature inside the smoking chamber remains below 80°F (26°C). If the temperature rises too high, the fish will cook rather than cure.
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8
Hang the herring using 'tenters' (S-hooks) through the shoulder area, or lay them skin-side down on oiled smoking racks.
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9
Ignite your oak sawdust or chips to create a steady, thin blue smoke. Close the smoker and allow the fish to cold-smoke for 12 to 16 hours.
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10
Check the fish periodically to ensure the smoke is still flowing and the temperature is stable. The fish are ready when they have turned a deep, golden-bronze color.
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11
Once smoking is complete, remove the fish and let them rest at room temperature for an hour, then wrap tightly and refrigerate overnight to allow the smoke flavors to mellow and distribute.
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12
To serve, briefly poach the kipper in simmering water for 3 minutes, or grill (broil) with a knob of butter for 2-3 minutes until the oils sizzle.
💡 Chef's Tips
Always use the freshest herring possible; the high oil content is what makes a kipper succulent. Never skip the pellicle-drying stage, or the smoke will taste bitter and the color will be blotchy. If you don't have a dedicated cold smoker, use a 'smoke generator' attachment in a standard grill with the heat source completely off. Avoid resinous woods like pine; stick to oak, maple, or fruitwoods for the best flavor profile. Kippers freeze exceptionally well—vacuum seal them after the resting period for up to 6 months.
🍽️ Serving Suggestions
Classic Breakfast: Serve hot with a poached egg on top and buttered brown toast. Traditional Tea: Pair with a pot of strong English Breakfast tea to cut through the richness. Kipper Pate: Flake the cold meat and blend with cream cheese, lemon, and horseradish for a decadent spread. Modern Salad: Serve flaked, warm kipper over a bed of bitter greens with a mustard vinaigrette. Drink Pairing: A chilled, peaty Scotch whisky or a crisp, dry cider complements the smoke beautifully.