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Grilled Kippers with Butter
Oak-smoked Northumberland kippers grilled with a knob of butter — the breakfast of kings on the great Victorian and Edwardian tables.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Edwardian
Ingredients
- 2 whole kippers (smoked herrings), about 250g each
- 40g salted butter
- 1 lemon, cut into wedges
- Cayenne pepper, a pinch
- Brown bread and butter, to serve
Method
- Heat the grill to high (about 240°C / 465°F). Line the grill pan with foil.
- Lay the kippers skin-side up on the foil and dot with half the butter.
- Grill 4 minutes, turn carefully, dot with the remaining butter and grill 3–4 minutes more until sizzling.
- Alternatively, jug them: stand the kippers head-down in a tall jug, cover with boiling water for 6 minutes, then drain — no smell, perfectly cooked.
- Serve with a dusting of cayenne, lemon wedges and thick brown bread and butter.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.