📝 About This Recipe
A cornerstone of the classic Victorian breakfast, these kippered herrings are split, salted, and cold-smoked to achieve a deep, umami-rich complexity. This recipe elevates the humble kipper by gently poaching it in a bath of golden butter and lemon, resulting in a succulent flake that balances perfectly against a silky poached egg. It is a nostalgic, protein-packed morning feast that brings the rugged charm of the British coastline straight to your kitchen table.
🥗 Ingredients
The Fish
- 2 large pieces Kippered Herrings (whole butterfly fillets, skin-on)
- 3 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1/2 Lemon (sliced into thin rounds)
- 1 tablespoon Fresh Parsley (finely chopped)
- 4-5 Black Peppercorns (whole)
The Poached Eggs
- 2 Fresh Large Eggs (cold from the fridge)
- 1 tablespoon White Vinegar (to help the whites set)
- 1 pinch Sea Salt (for the poaching water)
Accompaniments & Garnish
- 2 thick slices Brown Soda Bread (toasted)
- 1 tablespoon Salted Butter (for spreading on toast)
- 2 Lemon Wedges (for serving)
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
👨🍳 Instructions
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1
Begin by removing the kippers from their packaging and patting them dry with a paper towel. If your kippers have heads attached, you may remove them with kitchen shears if preferred, though traditionalists often leave them on.
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2
Select a large, shallow frying pan or a wide sauté pan that can comfortably fit both fish lying flat. Fill it with enough water to just cover the fish (about 1.5 inches) and bring it to a gentle simmer.
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3
Add the lemon slices, black peppercorns, and a tablespoon of the unsalted butter to the simmering water. This creates a light poaching liquid that softens the saltiness of the smoke.
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4
Carefully slide the kippers into the water, skin-side up. Turn the heat down to low; you want the water to barely tremble, not boil. Poach for 4-5 minutes.
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5
While the fish poaches, start a separate small pot of water for your eggs. Add the vinegar and a pinch of salt, bringing it to a very light simmer.
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6
Crack each egg into a small ramekin first. Create a gentle whirlpool in the simmering water and slide the eggs in. Poach for exactly 3 minutes for a runny yolk.
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7
Check the kippers. The flesh should look opaque and begin to flake easily. Use a wide spatula to carefully lift them out of the water and drain them on a warm plate.
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8
Discard the poaching liquid and wipe the pan dry. Place it back over medium heat and add the remaining 2 tablespoons of butter.
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9
Once the butter is foaming and slightly nutty in aroma, place the kippers back in the pan, flesh-side down, for just 60 seconds to lightly sear and coat them in the golden butter.
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10
Toast your thick slices of brown bread and spread generously with salted butter.
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11
To plate, place one kipper on each warmed plate. Use a slotted spoon to lift the poached eggs from their water, dabbing the bottom of the spoon on a towel to remove excess moisture, and place one egg atop each fish.
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12
Pour the remaining hot foaming butter from the pan over the fish and eggs. Sprinkle with fresh parsley and a tiny pinch of cayenne pepper.
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13
Serve immediately with lemon wedges on the side for a final bright squeeze of acidity.
💡 Chef's Tips
If you find kippers too salty, soak them in cold milk for 30 minutes before cooking to mellow the flavor. Always use the freshest eggs possible for poaching; the whites stay tighter and look much more professional. Do not overcook the fish! Kippers are already cured and smoked, so they only need to be heated through until tender. If you are sensitive to bones, look for 'boneless kipper fillets,' though the traditional whole fish often has a better depth of flavor. Warm your plates in the oven on the lowest setting before serving to keep the butter from congealing too quickly.
🍽️ Serving Suggestions
Pair with a strong, hot cup of English Breakfast tea or Earl Grey to cut through the richness of the oils. A side of grilled tomatoes or sautéed mushrooms adds a lovely earthy contrast to the smoky fish. For a modern twist, serve with a dollop of crème fraîche mixed with a teaspoon of horseradish. A glass of chilled tomato juice with a dash of Worcestershire sauce is a classic morning accompaniment. If serving for brunch, a crisp, dry sparkling cider complements the smoky and salty notes beautifully.