Kipper Creams

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

  • About


  • kippered herring
  • eggs
  • salt and pepper
  • thick cream or white sauce
  • parsley


Remove the skin and bone from a plump kipper and rub the flesh through a sieve. Add two egg yolks, pepper, little or no salt (if the fish is highly cured), two tablespoonfuls of thick cream or white sauce, and the well-beaten white of one egg. Mix well and turn into little paper cases. Bake in a moderate oven to a light golden brown. Sprinkle with finely chopped parsley and serve on fish paper,