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12 mins
Manx Kipper Breakfast Recipe

Manx Kipper Breakfast

Graham

Recipe by  

From an island of fairies, ghostly dogs, castles, sparkling streams and heather-covered hills, you would not expect to find just an average, mundane kipper, and you'd be right. So you'll have to forgive Meester Graham's partiality towards the unique oak-smoked flavour of Manx kippers. If you live in UK, you can get them sent by mail order in vacuum packs direct from Moore's Manx Kippers. If you're outside UK, sorry but you'll have to do the best you can with your own local kippers!!!

Choose the kipper pairs or the kipper fillets; this recipe is for the pairs (complete with head, tail and skin) but can easily be adapted. It's the flavour that matters!

      Preparation Time: 6 Minutes

      Cooking Time: 6 Minutes

Ingredients for Manx Kipper Breakfast

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2 pairs
Manx kippers
2 teaspoons
butter
2 slices
wholemeal toast
2 tablespoons
chunky orange marmalade

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Manx Kipper Breakfast

  1. Remove the heads and tails from the kippers with kitchen scissors. Preheat the grill and line the grill pan (broiler pan) with aluminium foil. Place the kippers on the foil with the skin uppermost and grill (broil) under a moderate heat for 1 minute. Turn the kippers over, dot with butter and grill for a further 5 minutes until they are sizzling.
  2. Meanwhile, make the toast and place on a small plate with butter and marmalade. Transfer the kippers to larger breakfast plates and serve accompanied by the toast and seville and blood orange marmalade

 
Graham GRAHAM'S HOT TIP:
For a superb presentation and extra taste, garnish the kippers with wedges of fresh orange.
 
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