Kippers and Marmalade for Breakfast

Very pleased this years Marmalade is made. Have vague memory of my father eating kippers with marmalade and thought i was dreaming until i found below. Because its Burns night on the 25th, maybe the day should begin with kippers.

“Kippers are cold-smoked herring and the best kind are tobacco brown in colour and come from Scotland. This dish marries kippers with that other Scottish favourite, marmalade to produce a very distinctive breakfast dish”.

To a Mouse by Robbie Burns

Wee, sleekit, cowrin, tim’rous beastie,
O, what a panic’s in thy breastie!
Thou need na start awa sae hasty,
Wi’ bickering brattle!
I wad be laith to rin an’ chase thee
Wi’ murd’ring pattle!

Kippers with Marmalade Preparation

Method: Remove the heads from the kippers and trim the tails. Line a grill (broiler) pan with foil then place the kippers on top, setting them skin side uppermost. Cook under a pre-heated, moderate, grill for 1 minute. Turn the kippers over and spread the flesh side with a little of the marmalade. Dot with butter then grill for a further 5 minutes, or until the flesh is sizzling. Serve one pair to a portion on well-buttered toasted brown bread. Garnish each kipper with orange wedges and a good dollop of marmalade. Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kippers-with-marmalade Copyright © celtnet

2 thoughts on “Kippers and Marmalade for Breakfast

  1. Thankyou I thought it was only my eccentric English family who put marmalade on Kippers.

    The best way, I believe to do kippers is in a jug, my mother’s way. Warm a narrow jug with boiling water. Put in a brace of kippers, they should be upright with just their tails protruding from the top.. Fill the jug with boiling hot water and leave until the water is warm or tepid. The kippers will be perfectly cooked and succulent and your kitchen will not smell like an Arbroith smokehouse.

    Robert Urquhart Collins

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