Marinated Loch Fyne Kippers

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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