Whitby Kipper ‘Yorkshire Eggs’ with Pickled Cucumber and Rhubarb Relish

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

Whitby has long been renowned for the quality of its kippers, and this recipe provides a delicious seaside take on the traditional scotch egg. – Paul Gildroy


For the pickled cucumber

  • 1 cucumber, thinly sliced
  • 1 medium onion, finely sliced
  • 2 tbsp


For the pickled cucumber

Place the sliced cucumber and onion into a bowl, sprinkle over the salt, mix well, cover and refrigerate for 2 hours. Heat the vinegar, sugar, mustard seeds and cloves until the sugar has dissolved. Rinse the salted cucumber and onion well, then place into a jar and pour over the pickling liquid. Seal the jar with a lid and leave fo