Herring is renowed for its resourcefulness in the way it can be served. My favourite, other than eating a fresh kipper straight out of the smokehouse is Kipper Paté.

KIPPERMAN'S KIPPER PATÉ

4 Craster or similar quality kippers (or Kipperman's if you are lucky)
3 ounces butter
juice of two lemons
1 clove of garlic
olive oil
ground pepper
shot of Metaxa (Greek brandy) or similar

Rough chop garlic and add to olive oil.
Blend using hand mixer
Remove flesh from kippers and add to bowl with
lemon juice, pepper, butter and Metaxa
Blend well and chill in fridge before serving on
oatcakes

However I would be unfair not to include a whole host of other ways of preparing this tasty little fish. Fresh herrings straight from the sea are best baked in the oven, gutted first of course but the head left on. Bake in a pre-heated moderate oven with a little olive oil, wrapped in foil, for about 15 minutes. Many chefs will tell you to rub the inside of the belly with various concoctions of herbs and spices but I'd prefer not to. But, not being a chef myself, they might always, of course, be right!

One of the finest ways of preserving herring, and accentuating the taste at the same time, is to marinate it. My favourite is filleting the fish - all good cook books tell you how to do this - and cutting each fillet into one-inch long strips and mixing them in a mixture of a marinade of dill, peppercorns, chopped onion, sugar and white wine vinegar. Leave for a few days before sampling in covered bowl or sealed jar. Other marinades include cream and other ingredients which are tasty. Some involve cooking the fish in the marinade for a short time.

Another marinating way is Herring Pickle Lajawab, an Indian recipe. Marinate 4 gutted and washed herrings, after making slits on both sides without cutting through, in salt and turmeric powder for 30 minutes. Then drain thoroughly and fry in hot olive until tney are golden brown on both sides. Heat a little oil in a pan, add 1 tsp mustard seeds, and when they crackle, add ground masala, 10 chopped garlic cloves, some minced fresh ginger, 4 green chillies cut lengthwise, salt to taste, half a pint of vinegar and the fish. Bring to the boil, remove from the flame and leave to cool. Preserve in a clean jar and eat within a week.

Another idea for smoked herring is to make it into fish cakes by removing all the flesh from the kippers, adding mashed potato, fresh corriander, a bit of turmeric, and salt and pepper, and hand forming them into shape. Heat some olive oil, roll them one by one in beaten egg then flour and fry them until golden brown.

Warmed smoked herring, torn into small strips, placed atop a salad of leaves, diced cucumber, chopped red and spring onion, sliced tomato, watercress, radishes, and any other salady stuff, with capers and little bits of anchovy fillets, surrounded by lovely boiled new potatoes, and all smoothered in good olive oil and balsamic vinegar, make a delicious meal. We sometimes use smoked mackerel in place of the herring which is equally appetising.

NOTE: Kipperman accepts no responsibility for any of these recipes and they are only meant as a guide. If in doubt, consult a proper cook book.

© Mike Smylie - Kipperman. All rights reserved.
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