Proper Breakfast Kippers

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Our neighbour Mrs Schwartau smokes the very best kippers I have ever tasted. I like them best cooked for breakfast by what I call the jug method.



Put the kippers head downwards into a deep jug. Cover them with boiling water right up to their tails as though you were making tea. Leave for 5–10 minutes to heat through. Lift them out carefully by the tail and serve immediately on hot plates with a pat of maître d’hôtel butter melting on top. Garnish each with a segment of lemon and a sprig of parsley.