Potted Kippers Food

POTTED KIPPERS

Potted Kippers image

This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls.

Provided by Chef Regina V. Smith

Categories Spreads

Time 30m

Yield 1 cup

Number Of Ingredients 9

Ingredients

6 -7 ounces kippered herring fillets (smoked herring, drained, patted dry and skinned if necessary)
1 small shallot, finely chopped
4 anchovy fillets
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1 1/2 tablespoons scotch
1/2 cup unsalted butter, cut into 8 pieces and softened
fresh dill sprig (to garnish)

Steps:

In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well.
Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight.
Garnish the potted kippers with the fresh dill.

Nutrition Facts : Calories 1526.2, Fat 141.7, SaturatedFat 67.1, Cholesterol 397.1, Sodium 2163.6, Carbohydrate 5.3, Fiber 0.2, Sugar 0.8, Protein 47.9

KIPPERS

Kippers image

Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 2

Ingredients

2 3/4 pounds whole kippers, butterflied
1 tablespoon unsalted butter (optional)

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

Kippers and Bits image

Provided by Tina Ruggiero

Categories Sandwich Fish Onion Picnic Back to School Lunch Seafood Healthy

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

2 tbsp/30 g low-fat mayonnaise
1 tbsp/15 ml nonfat Greek yogurt
1/8 tsp lemon zest
1 tsp/5 ml lemon juice
4 slices multigrain bread
4 leaves crisp lettuce (such as Boston, romaine or Bibb)
4 thick slices beefsteak tomato
4 thin slices Vidalia onion
2 (3 1/4 oz/91 g) cans kippers, drained
4 oz/112 g avocado, thinly sliced (optional)
Freshly ground black pepper, to taste

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.

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