📝 About This Recipe
A true cornerstone of the British breakfast table, these kippered herrings are butterflied, cold-smoked to a rich mahogany hue, and gently poached to preserve their delicate oils. This recipe elevates the classic smoky, salty profile with a bright, citrus-infused herb butter that cuts through the richness of the fish. It is a soul-warming, protein-packed dish that brings the misty shores of the North Sea right to your kitchen.
🥗 Ingredients
The Fish
- 2 large Whole Kippered Herrings (butterfly-cut, bone-in for maximum flavor)
- 4 cups Boiling Water (for poaching)
- 5-6 Whole Black Peppercorns (cracked)
- 1 Bay Leaf (dried)
Lemon-Chive Compound Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1/4 teaspoon Flaky Sea Salt (to taste)
- 1 pinch Smoked Paprika (for a hint of color)
For Serving
- 2 slices Thick-cut Sourdough Bread (heavily toasted)
- 1 tablespoon Fresh Parsley (roughly chopped)
- 2 Lemon Wedges (for squeezing over the fish)
- 2 large Free-range Eggs (poached or soft-boiled)
👨🍳 Instructions
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1
Begin by preparing the compound butter. In a small bowl, combine the softened butter, minced chives, lemon zest, sea salt, and a pinch of smoked paprika.
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2
Mash the butter mixture with a fork until the herbs and zest are evenly distributed. Set aside at room temperature to allow flavors to meld.
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3
Select a large, shallow frying pan or a specialized fish poacher that is wide enough to hold the kippers lying flat.
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4
Fill the pan with enough water to fully submerge the fish (about 4 cups), and add the cracked peppercorns and the bay leaf.
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5
Bring the water to a rolling boil over medium-high heat.
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6
Once boiling, remove the pan from the heat entirely. This 'jugging' method ensures the delicate flesh doesn't break apart.
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7
Carefully slide the kippered herrings into the hot water. Ensure they are completely submerged.
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8
Cover the pan with a tight-fitting lid or a large plate to trap the steam and heat.
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9
Let the kippers sit in the hot water for 5 to 8 minutes. The flesh should turn opaque and feel tender when pierced with a knife.
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10
While the fish poaches, toast your sourdough slices until golden brown and prepare your poached eggs if using.
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11
Using two wide spatulas, carefully lift the kippers from the water, allowing the excess moisture to drain off for a few seconds.
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12
Place each kipper onto a warmed plate, skin-side down, so the butterflied flesh is facing up.
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13
Immediately place a generous dollop of the lemon-chive butter onto the hot fish so it begins to melt into the crevices.
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14
Garnish with fresh parsley and serve alongside the toast, poached eggs, and a fresh lemon wedge.
💡 Chef's Tips
If you find the smell of smoked fish too strong, you can poach the kippers in milk instead of water for a milder aroma. Always check for small pin bones; while many are softened by the curing process, it is best to eat carefully with a proper fish knife. To get the skin extra crispy, you can finish the poached kippers under a hot broiler for 60 seconds after adding the butter. Look for 'undyed' kippers at the fishmonger; they have a natural pale brown color rather than the artificial bright orange often found in supermarkets. Ensure your butter is truly at room temperature before mixing, or the lemon zest will not incorporate smoothly.
🍽️ Serving Suggestions
Pair with a robust pot of English Breakfast tea or Earl Grey to balance the saltiness. A side of buttery sautéed spinach adds a lovely earthy contrast to the smoky fish. For a traditional touch, serve with a spoonful of hot horseradish cream on the side. A crisp, dry white wine like a Muscadet or a sharp cider works beautifully for a brunch setting. Serve with 'Arbroath Smokies' or other smoked delights for a full Scottish seafood platter.