Marinated Loch Fyne Kippers

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.


  • kippers
  • olive oil
  • lemon juice
  • sugar
  • freshly ground black pepper


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 1 spoonful of juice to every 6 spoonsful of oil, and season with a pinch of sugar and a good grinding of black pepper. Mix together, then pour over the fish. Leave to marinate for at least 2 hours.

Serve chilled, with a good potato salad dressed with the same vinaigrette, flavoured with Dijon mustard to taste. Sprinkle with chopped dill.