Baked stuffed kippers

Slide a sharp knife under the backbone and remove it with as many of the small bones as possible.
If the kippers look dry, they can be made more succulent before cooking by placing them in a shallow dish and pouring over boiling water. Soak for 5 minutes, then dry thoroughly on absorbent paper
Chunks of French or granary bread are perfect for mopping up the kipper juices.


serves 4
4 kippers, bones removed
50 g (2 oz) margarine or butter
3 eggs, hard-boiled and chopped while hot
2 tablespoons chopped parsley
grated zest and juice of 1/2 lemon
freshly ground black pepper
12 slices lemon and a few small parsley sprigs, to garnish


1. Heat the oven to 200°C (400°F) Gas 6.

2. Cream the margarine in a bowl with a wooden spoon and gradually work in the chopped eggs and parsley. Add the lemon zest and juice and season to taste with pepper. (Kippers can be salty so do not add salt.)

3. Cut 4 pieces of foil, each big enough to enclose a kipper.

4. Place a kipper on each piece of foil and spoon an equal amount of stuffing over one half of each kipper. Fold the kipper over the
stuffing and wrap the foil into a loose parcel, turning in the ends of the foil to seal them tightly, so that the juices do not run out during cooking.

5. Place the parcels on a baking sheet and cook in oven for 15 - 20 minutes.

6. Fold back the foil around the kippers, then carefully remove the
skin from the top side, leaving on the heads and tails. Lay 3 lemon slices along each kipper and place a sprig of parsley in the centre of each one.

7. Serve the kippers hot in the foil with their juices. If you prefer, use absorbent paper to drain away some of the juices first.

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