Kippers: What Are They and How Do I Cook Them?

Kedgeree

Kippers are herrings that have been salted and then smoked.  Sometimes you can buy them whole, but usually you will find them sold as boneless filets in cans near the canned tuna, sardines and clams.  They are also available online and might be labeled ‘Kipper Snacks” or “Kippered Herring.”  Canned kippers, which are fully cooked, are modestly priced.

I first discovered kippers when I lived in London.  I became a fan and would buy them whenever I saw them at my local fish stall or grocery store.  Fresh kippers require a quick broiling (2-3 minutes per side) with a little melted butter on top.

I’m sure your life would be just as full and interesting without eating or even knowing about kippers, but I’m telling you about them because they are distinctive in taste and make an excellent emergency meal taste.  Try my version of Kedgeree--an Indian curried rice dish—which is as an exotic cousin to Fried Rice. 

Kedgeree – serves 2 

2/3 cup uncooked rice 

2 large eggs 

2 teaspoons olive oil (divided use) 

1 medium onion, chopped 

2 teaspoons curry powder 

1/2 teaspoon turmeric 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

1 can Kipper Snacks, including liquid from can 

Handful fresh coriander leaves, cut roughly into pieces 

Cook the rice and let cool, or use leftover rice.  Set aside until needed. 

Beat the eggs in a small bowl.  Heat 1 teaspoon olive oil in a large frying pan or wok.  When the oil is hot, pour the beaten eggs into the pan and make an omelet.  Here are directions.  

Remove the omelet, put it on a plate and set aside.  Add 1 teaspoon olive oil to the pan and, when hot, add the onion.  Cook, stirring for about 3 minutes, or until the onion begins to soften.  Add the curry powder, turmeric, salt and pepper and stir until dissolved.  Mix in the rice and stir well. 

Add the kippers, along with their liquid, and break them into small pieces.  Add the omelet, and break it into small pieces.  Stir thoroughly and continue heating until hot.  Sprinkle on the fresh coriander leaves, stir to incorporate and serve immediately.

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