Cook eggs until not runny, but not blue.
Do that by putting the eggs
in cold water, bring to the boil, the moment the water boils, take
it off the heat but leave the eggs in the water for 3 minutes or so.
Mix together the mixed salad leaves, tomatoes, olives,
cucumber, gherkins and peppadew.
Arrange quartered duck eggs on top.
Squeeze the lemon juice over the salad and pour a little balsamic
vinegar over, flavour with sea salt and black pepper.
Fry Kipper fillets in a little butter for no more than a minute or two.
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