📝 About This Recipe
A cornerstone of the British breakfast table, kippered herring is a whole herring that has been butterflied, salted, and cold-smoked to perfection. This recipe elevates the humble kipper by gently poaching it in a bath of milk and water before finishing it with a decadent, foaming hazelnut-brown butter. The result is a smoky, salty, and deeply savory experience that balances the rich oils of the fish with bright citrus and fresh herbs.
🥗 Ingredients
The Fish
- 2 pieces Whole Kippered Herrings (butterflied, bone-in for best flavor)
- 1 cup Whole Milk (to mellow the saltiness)
- 1 cup Water (filtered)
- 1 Bay Leaf (fresh or dried)
- 4-5 Black Peppercorns (whole)
The Brown Butter Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Capers (drained and rinsed)
Accompaniments
- 2 slices Thick-cut Sourdough Bread (toasted and buttered)
- 2 pieces Large Eggs (poached or soft-boiled)
- 2 pieces Lemon Wedges (for serving)
- 1 pinch Flaky Sea Salt (to taste)
- 1 pinch Cayenne Pepper (optional, for a hint of heat)
👨🍳 Instructions
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1
Begin by removing the kippers from their packaging. If they are very salty, you can rinse them briefly under cold running water and pat them dry with paper towels.
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2
Select a large, shallow frying pan or skillet that is wide enough to hold the kippers lying flat. Add the milk, water, bay leaf, and peppercorns to the pan.
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3
Bring the liquid to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this can toughen the delicate fish oils.
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4
Carefully slide the kippers into the simmering liquid, skin-side down. The liquid should just barely cover the fish.
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5
Poach the kippers gently for 4-5 minutes. The flesh should turn from translucent to an opaque, creamy orange-pink color and flake easily with a fork.
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6
While the fish poaches, prepare your 'beurre noisette'. In a small light-colored saucepan, melt the 4 tablespoons of butter over medium heat.
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7
Watch the butter closely as it foams. Once the foam subsides and you see little brown specks at the bottom and smell a nutty aroma, immediately remove it from the heat.
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8
Whisk the lemon juice, chopped parsley, and capers into the brown butter. It will sizzle beautifully—this is the base of your sauce.
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9
Using a wide fish spatula, carefully lift the kippers out of the poaching liquid. Drain them for a second over the pan to remove excess moisture.
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10
Place each kipper onto a warmed plate. If you prefer, you can use a knife to gently lift the spine away from the flesh at this stage, though eating around the bones is traditional.
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11
Drizzle the warm brown butter sauce generously over the fish, ensuring the capers and herbs are evenly distributed.
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12
Serve immediately alongside toasted sourdough and a perfectly poached egg, finishing with a light dusting of cayenne pepper if desired.
💡 Chef's Tips
If you find the smell of kippers too strong for your kitchen, you can 'jug' them by placing the fish head-down in a tall pitcher of boiling water for 5-8 minutes. Always use a light-colored pan for the brown butter so you can accurately judge the color change and avoid burning it. Kippers are naturally bony; use a small fork to gently flake the meat away from the ribcage in a downward motion. For a milder flavor, look for 'Manx' kippers which are known for their traditional oak-smoked quality without artificial dyes. If substituting with smoked mackerel, reduce the poaching time as mackerel is often already fully cooked.
🍽️ Serving Suggestions
Pair with a strong, hot cup of English Breakfast tea to cut through the richness of the oily fish. A glass of crisp, dry Riesling or a chilled Lager works wonderfully for a brunch setting. Serve with a side of creamy scrambled eggs instead of poached for a softer texture contrast. Add a dollop of horseradish cream on the side for a spicy, pungent kick that complements the smoke. Accompany with grilled tomatoes or sautéed mushrooms to turn it into a full 'Great British' breakfast.