LOCH FYNE RESTAURANTS - Recipes/Starters
Marinated Loch Fyne Kippers
This recipe transforms the humble kipper into a sprightly starter or light supper dish. Serve with an spring onion spiked potato salad and simply dressed watercress.
* 2 pairs of Loch Fyne kippers * 1 finely chopped shallot * 1 tbsp capers, drained * 1 tbsp chopped dill * 1 tbsp chopped flat leaf parsley * Zest of 1 lemon * 100ml extra virgin olive oil * 75ml white wine vinegar * 1 tablespoon caster sugar * Freshly ground black pepper * 2 lemons cut into wedges
1. Remove the head from each fish and cut each fish into two fillets. Gently ease the backbone from each fish and snip off the tail and fins using kitchen scissors. Run your fingers along the top of each fillet and, if you feel any bones, pull them out with a pair of tweezers. If necessary, remove any dark fat lying under the skin. 2. Put the fillets in a shallow dish.Mix together the shallot, capers, dill, parsley, lemon zest, olive oil, vinegar, sugar and pepper. Pour over the kippers, making sure that each fillet is thoroughly coated. 3. Cover and chill for a minimum of 24 hours. 4. Serve garnished with lemon wedges.