Take your Sunday brunch up a notch with these smoked kippers grilled with lemon and dill butter. A traditional breakfast favourite, their robust flavour comes from salt curing and cold smoking Atlantic herrings. Like other omega-3 rich fish such as salmon and mackerel, smoked kippers are an excellent source of vitamin D, B12, iron and zinc, making them a great way to kickstart your day.
Don’t have fresh dill to hand? This recipe works just as well with finely chopped flat-leafed parsley. Serve with warm bread and additional lemon wedges.
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Yields:
4
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
270
Ingredients
4
whole kippers
50
(2oz) softened butter
Zest of ½ lemon
Freshly chopped dill
Freshly ground black pepper
Lemon wedges
Directions
Step 1
Preheat the grill to medium and cook 4 whole kippers for 5min or until heated through.
Step 2
Meanwhile, put 50g (2oz) softened butter in to a bowl with the zest of ½ lemon, some freshly chopped dill and freshly ground black pepper. Mix well.
Step 3
Put each kipper on to a warmed plate, dot each with a knob of the butter mixture and serve with lemon wedges to squeeze over.
Per Serving:
Calories: 270
Total fat: 20 g
Saturated fat: 9 g
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