Harper West
Kippers are a traditional smoked fish that is commonly served for breakfast in the UK. They are a great source of Omega-3, vitamins B and D, niacin, riboflavin, and minerals such as selenium. While they can be purchased fresh or frozen, canned kippers are more common in the US and do not require cooking. There are several ways to cook fresh or frozen kippers, including poaching, grilling, broiling, and sauteing. When poaching, you can use a pot, frying pan, or jug to boil water, then add the kippers and let them sit for 5-8 minutes. Grilled kippers are typically cooked skin-side up. Kippers are often served with buttered toast, scrambled eggs, and lemon or lime wedges. For a heartier meal, you can serve kippers with a potato rösti, or colcannon, which is mashed potatoes with cream, butter, scallions, and greens.
| Characteristics | Values |
|---|---|
| Cooking method | Poaching, grilling, broiling, sautéing |
| Cooking time | 3-5 minutes per side in a pan, 5-8 minutes in boiling water |
| Common side dishes | Scrambled eggs, toast, lemon wedges, potato rösti, colcannon, bubble and squeak |
| Variations | Curry, biryani, sambal belachan with teochew porridge, kedgeree |
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What You'll Learn
Cooking smoked kippers with scrambled eggs
Smoked kippers are a delicious, energy-filled breakfast option. They can be served with scrambled eggs, buttered toast, and a cup of tea. Here is a recipe for cooking smoked kippers with scrambled eggs for breakfast.
Ingredients:
- Smoked kippers
- Butter
- Eggs
- Milk
- Salt and pepper
- Lemon
- Hot buttered toast
Instructions:
First, heat a large skillet on low heat and melt around one tablespoon of butter. Next, add the kippers and cook for around 3-5 minutes on each side. In a separate bowl, whisk the eggs, adding a small amount of curry powder, milk, butter, salt, and pepper to taste. Pour this mixture into another skillet on low heat and gently scramble the eggs.
Serving:
Serve the smoked kippers with the scrambled eggs and hot buttered toast. Garnish with lemon wedges and enjoy with a cup of tea.
Variations:
Some people prefer to skip the eggs and serve the kippers with just buttered toast. Others might add a side of colcannon, which is mashed potatoes with cream, butter, and scallions or spring onions. You can also serve kippers with a potato rösti, horseradish cream, and asparagus.
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Grilled kippers with buttered toast
To grill kippers, start by preparing the fish. You can buy kippers fresh, frozen, or canned; if they are frozen, they will need to be defrosted. Fresh or frozen kippers should be poached, grilled, or sautéed. Canned kippers do not require cooking.
If you are poaching the kippers, bring a pot of water to a boil and then remove it from the heat. Place the kippers in the water for 5-8 minutes, or until they are flaky. Drain the water and serve the fish on a warm plate.
To grill the kippers, melt some butter in a skillet or frying pan over low heat. Place the kippers in the pan, cooking for about 3-5 minutes on each side, or until they are opaque and flaky.
While the kippers are cooking, prepare the buttered toast. Simply toast some bread and spread butter on top.
Serve the grilled kippers with the buttered toast, and add some lemon wedges on the side for squeezing. Enjoy!
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Boiled kippers with potato rösti
Kippers are a traditional smoked fish that is a popular breakfast dish in the UK. They are rich in Omega-3, vitamins, and minerals. Here is a recipe for boiled kippers with potato rösti:
Ingredients:
- Kippers (fresh or frozen)
- Butter or ghee (clarified butter)
- Red onion
- Radishes
- Chives
- Asparagus
- Lemon
- Horseradish cream
- Salt
Method:
First, melt some butter or ghee in a skillet or frying pan. Add in your potato rösti and cook for about 10 minutes until it is golden brown. While the rösti is cooking, slice the red onion and radishes thinly, and dice the chives. Shave the asparagus into ribbons using a vegetable peeler. Microwave the vegetables for 30 seconds and then squeeze lemon juice over them. Sprinkle with salt and set aside.
Next, prepare the kippers. Bring a pot of water to a boil and then remove it from the heat. Add the kippers to the hot water and let them sit for 5-8 minutes. Fresh or frozen kippers are done when they are opaque and flaky. Drain the water and gently remove the kippers from the pot.
Finally, assemble the dish. Place the potato rösti on a serving tray and spread horseradish cream on top. Flake the kippers into bite-sized pieces and place them on top of the rösti. Serve with the prepared vegetables on the side.
You can also serve kippers with scrambled eggs, buttered toast, and lemon or lime wedges. Kippers can be grilled, pan-fried, poached, or sautéed according to your preference.
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Poached kippers with lemon wedges
Kippers are a great breakfast option, bringing a big smoky fish flavour to the table. Here is a recipe for poached kippers with lemon wedges:
Ingredients
- Kippers fillets (fresh or frozen)
- Lemon
- Butter
- Bread
Method
First, prepare the kippers. If you are using frozen kippers, drop the entire package into boiling water and boil for 12-14 minutes. If you are using fresh kippers, you can follow Delia Smith's advice and fold the kipper closed, put it in a jug, and pour over boiling water. Leave it covered for 6 minutes, then drain and serve with butter.
While the kippers are poaching, prepare the lemon wedges and bread. Cut the lemon into wedges and squeeze the juice over the kippers once they are cooked. You can also serve the wedges on the side. Toast and butter the bread.
To serve, place the poached kippers on a plate with the toasted bread and lemon wedges. Enjoy!
You can also serve poached kippers with poached or jugged eggs on the side, or with a potato rösti for a heartier breakfast.
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Pan-fried kippers with bacon and eggs
Kippers are a great, frugal breakfast option with a big, smoky fish flavour. Here is a recipe for pan-fried kippers with bacon and eggs.
Ingredients:
- Smoked kippers
- Bacon
- Eggs
- Butter
- Milk
- Salt and pepper
- Bread for toasting
- Lemon wedges
- Red onion
- Radishes
- Chives
- Asparagus
- Horseradish cream
Method:
First, melt a tablespoon of butter in a large skillet on low heat. Add the kippers and cook for 3-5 minutes on each side. Remove the kippers and place them in a warm oven to keep warm. Next, whisk together the eggs, a pinch of curry powder, milk, another tablespoon of butter, salt, and pepper. Pour this mixture into a separate frying pan and gently scramble the eggs on low heat.
While the eggs are cooking, fry the bacon until crispy. You can also add some sliced red onion, radishes, chives, and asparagus ribbons to the pan for extra flavour and texture. Squeeze some lemon juice over the vegetables and season with salt and pepper.
Plate the kippers with the scrambled eggs and bacon on the side. Serve with hot buttered toast and lemon wedges.
For a heartier option, you can serve the kippers and bacon on top of a potato rösti. Simply grate and pan-fry some potatoes until golden brown, spread horseradish cream on top, and then add the kippers and bacon. Enjoy!
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Frequently asked questions
There are several ways to cook smoked kippers for breakfast. You can poach them in a pan or a jug, grill or broil them in the oven, or sauté them. If you're using frozen kippers, place them in a pan or pot of boiling water for 12-14 minutes. If you're using fresh kippers, cook them in a pan for about 3 minutes on each side.
Kippers cook pretty fast and are usually done in about 5 minutes. You can leave them a little longer if they don't look ready. They should be flaky when they're done.
Smoked kippers are often served with buttered toast, scrambled eggs, and a squeeze of lemon or lime. You can also serve them with a potato rösti, or use them to make kedgeree.
Kedgeree is a breakfast dish that originated in India, made with rice and other ingredients. It's a great way to use up leftover vegetables from a roast dinner.
You can buy smoked kippers fresh or frozen from most supermarkets in the UK. In the US, you're more likely to find them canned.
