Kippers with kombu butter and toast
Smoked kippers, pan-fried with sourdough and a generous spread of salty, smoky kombu butter is a delicious, hearty weekend breakfast
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
4
MINUTES
Ingredients
For the kombu butter:
125g butter
salt
pepper
1 garlic clove, minced
juice of ½ lemon
10g of dried kombu (east Asian edible kelp) broken into small pieces
For the kippers:
2 good quality smoked kippers
100g kombu butter
3 tbsp parsley, chopped
1 lemon
sourdough bread
sea salt
pepper
Method
Break the kombu into as small pieces as you can manage. Place in a cup of water for a few moments to soften. Remove from the water and dry on paper towels. Place the butter (softened) in a bowl and mix together with the salt, pepper, lemon juice, garlic, and kombu until well combined. Chill in the fridge to set.
In a large frying pan, heat a tablespoon of olive oil or rapeseed oil over a medium-low heat. Add the kippers, cooking 2 to 5 minutes per side.
Cut the bread into two or three thick slices and toast until golden and crunchy. Smother the slice with the kombu butter and arrange on the plate, placing the kippers on top. Squeeze some lemon juice over the kippers and season with salt, pepper and parsley.
