2 Kippered herrings
4 Eggs
1 ts Fresh lemon juice
1 tb Butter
Fresh ground black pepper
To kipper means to cure fish by cleaning, salting and drying or
lightly smoking. When a herring is kippered it is first
butterflied, cured in brine and cold smoked. It has a smokey,
salty flavor.
Heat the kippers gently in a fry pan or in a baking dish in the
oven. Season them with lemon juice, pepper and melted butter over
all.
Or place kippers on a broiler rack lined with aluminum foil. Dot
each fish with butter and sprinkle with lemon juice. Broil fish 5
minutes on each side until skin is crisp and golden brown.
Carefully remove the backbone and optionally peal away the skin.
Scramble the eggs, seasoning to taste. Serve the scrambled eggs
with kippers on the side. Serve with toast.
