Kentish Kipper Savoury, a quick snack April 15, 2008

I made this one today because ‘it was quicky and easy to make’. I have to admit I burned a couple because ‘I was on the phone’ and forgot about them, but fortunately, they were still edible, just shrivelled and crispy.

Here’s the recipe:

For 1

2 kippers

2oz butter

1 dessertsp anchovy essence

1 generous tablesp mushroom ketchup

2 tablesp double cream

1 tablesp flaked almonds

2 tablesp dry herbs

black pepper to taste

2 slices wholemeal bread

Pound the flesh of the kippers with a fork, together with the butter, black pepper, anchovy, herbs, mushoom ketchup and double cream or mix in a blender.  Add the flaked almonds. Spread on wholemeal bread and stick in the grill for about 10 minutes until it is lightly brown (do not go on the phone like I did). Then I added fresh parsley to garnish.

Notes

I didn’t use anchovy or the mushroom ketchup as I thought the taste would be just as good without it. It also meant an extra £2 or so. The meal was about £5 mainly because of the fish but maybe Lidl has cheaper fish and I will have a look out for that. 

Taste:-

Very nice and the almonds looked great and made it look attractive and ‘ homemadey’.

We don’t see much of kippers much these days do we?