Thanks, in large measure, to the writings of
The kipper fillets need to be marinated for about 24 hours before eating. Put them into a shallow china or glass dish with the onion and garlic and pour over the oil and lemon juice. Season with the pepper. During the marinating period turn the fillets once or twice.
Next day, boil or steam the potatoes and when tender, cut into thick slices. Divide between 4 serving plates while still warm, put the kipper fillets onto the potatoes and spoon on the marinade, adding a little more oil if necessary. Decorate with chopped parsley.
‘You will sometimes read … that each person, before taking a bite, pointed the potato at a salt herring or a bit of bacon hanging in front of the chimney; but this … never occurred in real life.’
English As We Speak It In Irelandby P. W. Joyce, 1910.
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