4 kippers
4 pats chilled Maitre d'Hotel Butter
4 pats chilled Maitre d'Hotel Butter
method
1. Put the kippers, tail end up, in a tall heatproof jug.
2. Pour boiling water into the jug to cover all but the tails of the fish.
3. Cover the jug with a cloth and leave to stand for 5 minutes.
4. Tilt the jug gently over a sink and drain off the water.
5. Put each kipper on a warmed plate and serve topped with a pat of maitre d'hotel butter
2. Pour boiling water into the jug to cover all but the tails of the fish.
3. Cover the jug with a cloth and leave to stand for 5 minutes.
4. Tilt the jug gently over a sink and drain off the water.
5. Put each kipper on a warmed plate and serve topped with a pat of maitre d'hotel butter
serving amount
serves 4
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