Jugged kippers with apple and cider butter

Method

1. Place the kippers into a tall jug with the tails sticking out of the top and pour boiling water carefully into the jug, right up to the top. Leave for 2-3 minutes.

2. Beat the butter and parsley together in a bowl and then slowly beat the grated apple and cider into the butter. Set aside.

3. Drain the kippers and place a warm kipper on each of two warmed plates.

4. Top the kippers with the butter, squeeze over the lime juice and scatter with a little grated zest. Serve with buttered bread.

Variations: This butter can also be used on grilled kippers

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Ingredients

2 kippers, fresh
100g Butter
3 tbsp Parsley, finely chopped
1/2 apple, grated
50ml cider
1 lime, juice and zest

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