Kippers

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  • £2.99
  • Regular price £3.99
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We only use NE Atlantic herring landed in Peterhead to create our delicious award winning kippers. All our herring is split by hand before being cured and smoked the traditional way. Packed full of Omega 3 our kippers are a healthy yet delicious way to start any day. We don’t add anything to these beauties- simply the finest herring, time, salt and smoke.  All kippers are vacuum sealed in pairs with each pair having a minimum weight of 150g.

Herring (CLUPEA HARENGUS), Salt, Natural Oak Wood Smoke

Allergens Fish

 

 As a guide we recomend that this product provides Per 100g
Energy 689kJ/165kcal

Fat

of which saturates

9.8

9.1

Carbohydrates

of which sugars

0.8g

0.1g

Protein 18.4g
Salt 2.1

Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.

Grill- Preheat grill and grill either side for 2 minutes. Ensure piping hot throughout before serving.

Boil in The Bag- Bring a pan of water to the boil and add the kippers in the vacuum sealed pack. Gently simmer for 6-7 minutes. Ensure piping hot before serving.

 

Serving Suggestion- Serve with a hearty knob of butter, a poached egg and crusty brown bread.

Spiced Rice with Kippers & Poached Eggs

Ingredients :

  • 2 kippers
  • 2tsp whole coriander seeds
  • 2tsp whole cumin seeds
  • 1/2tsp black peppercorns
  • seeds from 2-3 cardamon pods
  • a good pinch of saffron threads or 1/4tsp turmeric
  • 1 dried red chilli or 1tsp crushed chilli flakes
  • 2tbsp olive oil
  • 50g butter
  • 1 medium onion, chopped
  • 225g basmati rice
  • 600ml fish stock or water
  • 1-2tbsp chopped fresh coriander
  • 4 eggs

1. Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, coer the pan and leave the kippers in the hot water while you start the rice.

2. Crush the spices and chilli using mortar and pestle. Heat the oil and butter in a large deep frying pan and cook for 2-3minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

4. FLake the fish, removing all the skin and bones. gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minute. At the same time, poach the eggs for about 2-4 minutes intil the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

Click HERE to see the origional website

NW Atlantic FAO 27

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