Serves 4

 

Can be served hot or chilled

Serve with salad or steamed vegetables.

May be cooked the previous day and served for breakfast with watercress
 

 

INGREDIENTS

800g kippers
6 eggs
300ml cream, milk or milk substitute
1 teaspoon fresh ground black pepper
250g butter
4  shallot; finely chopped
2 tablespoons capers; whole
1 tablespoon coriander leaves, fresh
1/2  lemon; juice of

 

METHOD

Skin kippers and remove as many major bones as possible. Shred the flesh. Place the shredded kipper into a pan with shallots, lemon juice and butter and cook gently.

Remove from the pan and cool.  Mix with capers and coriander.  Divide mixture into 4 lightly buttered ramekin moulds, or make it in a single larger buttered dish.  Mix together the cream and eggs and season well with black pepper and pour over the kipper mix.

Place into a hot water bath and cook in a 350 F oven for around 25-35 minutes (if using individual ramekins but one big dish will probably take an hour to cook) until the custard is set.