📝 About This Recipe
Transport yourself to the rugged coastline of the British Isles with this elevated take on a maritime classic. These kippers—herring that has been split, salted, and cold-smoked—are transformed into a vibrant street food format, served warm in toasted brioche rolls with a zesty, herb-flecked remoulade. The combination of rich, oily fish and bright, acidic pickles creates a perfectly balanced handheld feast that honors traditional smokehouse techniques.
🥗 Ingredients
The Fish
- 4 pieces Whole Kippers (butterflied, skin-on, high-quality cold-smoked)
- 50 grams Unsalted Butter (melted for brushing)
- 1 tablespoon Lemon Juice (freshly squeezed)
Lemon-Caper Remoulade
- 1/2 cup Mayonnaise (full-fat for best texture)
- 1 teaspoon Dijon Mustard (smooth)
- 2 tablespoons Capers (drained and roughly chopped)
- 3 pieces Cornichons (finely minced)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
Assembly and Garnish
- 4 pieces Brioche Rolls (top-split 'lobster roll' style)
- 3 pieces Radishes (shaved paper-thin into ice water)
- 1 cup Baby Watercress (washed and dried)
- 1/4 teaspoon Smoked Paprika (for a final dust)
👨🍳 Instructions
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1
Begin by preparing the remoulade. In a small mixing bowl, combine the mayonnaise, Dijon mustard, chopped capers, minced cornichons, fresh dill, and lemon zest. Whisk until smooth and refrigerate for at least 15 minutes to allow flavors to meld.
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2
Preheat your broiler (grill) to high and position the rack about 4-5 inches from the heat source.
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3
Prepare the kippers by patting them dry with paper towels. If they are still joined at the back, you can leave them butterflied or gently separate them into two fillets per fish.
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4
Place the kippers, skin-side down, on a foil-lined baking sheet. Brush the flesh generously with the melted butter mixed with a squeeze of lemon juice.
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5
Slide the kippers under the broiler. Cook for 3-5 minutes until the flesh is opaque, bubbling, and just starting to brown at the edges. Do not overcook, as smoked fish can dry out quickly.
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6
Remove the fish from the oven. Using two forks, carefully flake the warm kipper flesh away from the skin and the central backbone. Discard the skin and bones, keeping the flakes in large, rustic chunks.
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7
Lightly butter the sides of your brioche rolls. Toast them in a dry skillet over medium heat for 1-2 minutes per side until golden brown and fragrant.
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8
Spread a generous tablespoon of the chilled remoulade inside each warm roll.
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9
Layer a small handful of peppery watercress into the bottom of the roll to act as a barrier for the juices.
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10
Carefully pile the warm, flaked kipper meat into the rolls, divided equally among the four.
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11
Top the fish with the shaved radish slices for a crisp, peppery crunch.
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12
Finish with a tiny pinch of smoked paprika and an extra sprig of dill. Serve immediately while the fish is still warm and the bun is crisp.
💡 Chef's Tips
Kippers are naturally salty from the curing process, so avoid adding extra salt to the remoulade or fish. If you find the smoke flavor too intense, you can 'jug' the kippers by soaking them in boiling water for 5 minutes before flaking instead of broiling. Ensure your radishes are kept in ice water until the last second to ensure maximum crispness. Check carefully for small pin bones while flaking; while kipper bones are often soft enough to eat, removing the larger ones makes for a better street food experience.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Apple Cider to cut through the oiliness of the fish. Serve alongside a handful of kettle-cooked potato chips for a classic 'seaside' feel. A side of pickled red onions adds a beautiful pop of color and extra acidity. For a non-alcoholic pairing, a sparkling elderflower pressé works wonderfully.