Kippers And Bits Food

SPICED BUTTERED KIPPERS WITH CRISPY POTATOES AND AVOCADO

Steps:

• Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill.
• Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. Don't stir them round, but let them crisp up on each side before you turn them. They should take 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
• Season the potatoes with salt and pepper. Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook. Alternatively add a few dabs of the spiced butter and grill for 5 minutes.
• Cut the avocados in half and remove the stone. Using a dessert spoon, scoop the flesh from the skin, in one piece, and discard the skin. Put the halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), keeping the shape of the avocado. Push the top pieces to the right, and the bottom pieces to the left on the chopping board, but make sure the slices are still overlapping slightly, so you make a thin strip of overlapping avocado slices. Starting from one end, curl the pieces into a spiral, tucking in any pieces that fall out. It should end up looking like a flower. Squeeze over a little lemon juice and a pinch of chilli flakes.
• Divide the potatoes between 4 plates and add a kipper to each, with another slice of the spiced butter. Add an avocado flower to each plate.

SMOKED KIPPERS WITH SCRAMBLED EGGS

Steps:

• In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side.
• In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper.
• Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs.
• Serve with the hot buttered toast and lemon wedges.

KIPPERS

Steps:

• Bring enough water to fill baking dish to a boil. Place kippers, fully opened and skin side down, in a shallow dish. Fill dish with boiling water. To keep submerged in boiling water, cover fish with parchment paper and a small cutting board. Place something heavy on top to weigh kippers down. Let stand 3 to 4 minutes. Move fish to a serving plate, skin side down, and top with butter, if desired.

KIPPERS AND BITS

Steps:

• Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
• Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.

KIPPERS AND BITS

Steps:

• Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
• Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.
• Tina's Tip: Kippers on toast is a classic meal in Great Britain and Ireland, while sardines are more popular in Scandinavia. Either fish works in this recipe, and if you have leftovers, toss them into eggs, a salad or a red sauce for a punch of flavor!
• Per Sandwich: Calories 380, protein 17 g, total fat 19 g, carbohydrates 37 g, sodium 690 mg, fiber 12 g
• Nutritional analysis provided by The Truly Healthy Family Cookbook
• Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.