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Kipper and Mushroom Salad

Preparation time : 15 minutes,
Marinating time : 4 - 12 hours,
Calories per serving: 550

ingredients

serves 4
4 large kipper fillets
8 oz (225 g) mushrooms
1 small red pepper
2 tablespoons chopped parsley

for the dressing

Juice of 1 lemon
2 teaspoons chilli sauce or 1/2 teaspoon tabasco
4 tablespoons single cream
3 tablespoons olive oil Freshly ground black pepper

method

1. Skin the kipper fillets, then cut them across the grain into 1/4 in (5 mm) strips and put them into a bowl. Slice the mushrooms. Halve and de-seed the red pepper, and slice into 2 in (50 mm) strips. Add the mushrooms and pepper to the kipper.

2. Whisk the lemon juice and chilli sauce or tabasco together in a bowl. Keep whisking and add the cream slowly, then stir in the oil and season to taste. Pour the dressing over the kipper salad, cover and leave to marinate in the refrigerator for at least 4 hours.

3. When chilled, remove from the bowl using a slotted spoon and arrange in a serving dish. Whisk the sauce well, pour over the salad, sprinkle with the chopped parsley and serve.

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