Posted: Sep 13, 2017 4:47 pm
Evolving wrote:Agrippina wrote:Evolving wrote:I've never seen a kipper in a tin. A kipper, as I know it, is a smoked (not pickled) herring, yellow of hue, and served with butter for breakfast in Scotland, where the nearest fish is never further than a kilometre away.
I've spent the greater part of my life in southern Germany, where we certainly don't eat fish for breakfast, but I'm open to other cultures and their ways, and when I was in Scotland, I enjoyed their breakfast kippers very much indeed!
Kippers are lovely for breakfast. haven't had them for years because the OH is not too keen, and I really do try not to eat animals. But there are some things I can't resist, and a kipper on toast is one of them. Smoked hake, known as haddock, is also nice for breakfast. Steamed in a butter sauce with tomato slices, yummy. I've just made a batch of fried hake for himself to have cold with salads for supper because summer arrived three months before winter was supposed to be done. Just skipped spring.
On the subject of sardines in cans. Buy the fat Portuguese ones, mash them up with fresh lemon juice, and make a brown bread sandwich with them. Fond memories of when mother-in-law was being decent.
http://johnwest.com.au/our-range/specialty-seafood/sardines
Smoked haddock is very nice too, I totally agree!
Done with a cream sauce, covered in mashed potato and baked in the oven.