This is the traditional way of serving kippers – and it ensures the whole house does not smell of fish!
- Kippers – 4
- Boiling water – 600 ml (1 pint)
- Butter – 25 g (1 oz), softened,
- Fresh parsley – 1 tbsp, chopped.
Remove the head and tail from each kipper.
Pack the kippers into a tall warmed jug.
Pour the boiling water over the kippers and put a plate on top to seal in the heat.
After 6 or 7 minutes, drain the kippers on some kitchen paper and serve on hot plates. Brush with butter and serve at once sprinkled with parsley.