Smoked kipper and duck egg salad

Recipe from: 26 August 2010

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 2
    duck eggs (can use chicken)
  • 1
    packet of salad greens
  • Tomatoes
  • Olives
  • Cucumber
  • Gherkins
  • Peppadews
  • 1
    lemon, juiced
  • Sea salt and black pepper to taste
  • 2
    kipper fillets
  • Butter for frying


15 mins
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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Read more on: fish/seafood  |  shallow-fry


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