Name: Whitby Kipper ‘Yorkshire Eggs’ with Pickled Cucumber and Rhubarb Relish
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 1 thumb-sized piece of fresh ginger, grated; 1 tbsp chopped parsley; 100 ml cider vinegar; 250 g sugar; 400 g kipper fillets; 1 egg yolk; 150 g natural breadcrumbs; 75 g cream cheese; 6 free-range hen’s eggs; 1 cucumber, thinly sliced; Freshly ground black pepper; 500 g Yorkshire rhubarb, finely chopped; ½ tsp allspice; 1 tsp mustard seeds; 2 spring onions, very finely sliced; 4 cloves; 1 tsp salt; 75 g Wensleydale cheese; Oil, for deep frying; 2 tbsp caster sugar; ½ lemon, zested; 1 onion, finely chopped; Plain flour, for dusting; 2-3 eggs, beaten; 1 medium onion, finely sliced; 2 tbsp salt; 200 ml white wine vinegar

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

For The Love Of The Sea

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

Ingredients

For the pickled cucumber

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

Method

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