Manx Kippers
by CommunityKitchen
ManxEasy15 minServes 4
Manx kippers are whole herring split, brined, and cold-smoked over oak in the Isle of Man's Peel smokehouses, then grilled just until the flesh flakes and served with buttered bread and lemon for a classic island breakfast.
Per
serving420kcal
30gprotein
20gcarbs
24gfat
Ingredients
- 4 whole Manx kippers (oak-smoked herring), butterflied
- 40g butter, plus extra for the bread
- Freshly ground black pepper
- 2 lemons, cut into wedges
- 8 slices brown bread
Before you cook
- Preheat the grill (broiler) to medium-high
- Pat the kippers dry with paper towel
- Cut the lemons into wedges
- Butter the slices of bread
Steps
- Line a grill tray with foil
- Lay the kippers skin-side down on the tray
- Dot the flesh of each kipper with butter
- Grind black pepper over the top of each kipper
- Slide the tray under the preheated grill, about 10cm from the heat source
- Grill for 4 to 5 minutes, without turning, until the flesh turns opaque and flakes easily when pressed with a fork
- Remove the tray from the grill
- Transfer each kipper carefully to a warmed plate
- Place two slices of buttered bread alongside each kipper
- Squeeze a lemon wedge over each kipper just before eating
- Serve immediately while hot
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