ingredients
serves 6
1 Carrot
2 Onions
1 pound Kipper fillets
Sprigs of thyme
4 - 5 Bay leaves
4 - 5 Cloves
1/4 pint Oil
4 tbsp Wine vinegar or lemon juice
garnish
Hard-boiled eggs
Lemon slices
Chopped parsley
Capers
method
1. Peel and slice the carrot and onions. Place kipper fillets in a glass or pottery bowl, layered with slices of carrot, onion rings, sprigs of fresh thyme, bay leaves and cloves. Pour oil and wine vinegar or lemon juice over and leave for 24 hours in a cool place.
2. Drain the kippers and place in a serving dish. Garnish with slices of hard-boiled egg and lemon, chopped parsley and capers. Serve with cold potato and onion salad.
