Whichever kippers you use, make sure they are the true smoked ones. These are almost silvery in hue, unlike the dark brown variety which are dyed.
Cut the tails off the fish and skin them from the tail end (this is very easy). Remove the fillets from the bones and lay them in a shallow dish.
In a jam jar, make a mixture of olive oil and lemon juice, using
Serve chilled, with a good potato salad dressed with the same vinaigrette, flavoured with Dijon mustard to taste. Sprinkle with chopped dill.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.