It is best to use unskinned kippers which have no artificial dye or preservatives
2 double kipper fillets
1 medium onion
1 small clove garlic Black peppercorns
3 tablespoons olive oil Juice of 1/4 lemon
1 tablespoon wine vinegar
4 bay leaves Mustard and cress 4 lemon wedges
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Put the kipper fillets, unskinned, in a deep oval dish, cutting them in half lengthways if necessary. Chop the onion and crush the garlic, and sprinkle over the fish with a few peppercorns, before pouring on the oil, lemon juice and vinegar. Add a few crumbled bay leaves and leave for at least 12 hours in the fridge, turning occasionally. You can let them marinate for up to three days.
Remove, pat dry on kitchen paper and with a sharp filleting knife slice with horizontal strokes like smoked salmon. Arrange on the plate, sprinkle with mustard and cress, and serve with thin slices of brown bread and butter and the lemon wedges. Serves 4.
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