Recently Mrs Foodie visited Sutherland of Portsoy and tried some of their Glenglassaugh whisky infused smoked salmon (Click here for the recipe). We recently found some more Sutherland of Portsoy produce at House of Bruar, this time kippers!
So what is a kipper? A kipper is a fat, juicy herring that has been split, gutted, salted and smoked. As it has already been cooked, the fish just needs re-heating. Look for a plump fish which isn’t too colourful, some producers add colouring to make the kipper look smokey, tsk tsk.
Kippers are delicious when grilled, or baked, but there is a lingering post kipper smell that isn’t the nicest all day after your breakfast. So to combat this, try jugging them.
Not only does this method cut down on smell, but is also a lazy way to cook kippers. Add to jug and leave…Mrs Foodie friendly cooking!
Fold the fish together and pack vertically in a tall warmed jug. Pour in enough boiling water to cover the kippers and put a lid or plate on top of the jug. Leave the kippers for around 6 minutes. Then drain and dry them with kitchen paper. Serve on hot plates. 🍽
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