The humble kipper is back in fashion for breakfast, but with a modern twist. As part of Tourism NI’s Year of Food & Drink Celebration. January is breakfast month. Roger Moynihan, head chef at the Mourne Seafood Cookery School has devised two recipes to use these traditional favourites as part of his Kilkeel Kipper Benedict & Smoked Haddock Kedgeree recipes. They are ideal as a light breakfast or brunch if you are having friends or family stay over. This trend is following in the footsteps of the best foodie restaurants in London, where kippers are firmly back on the menu.
Herrings known as Silver Darlings are caught and landed at Kilkeel then using the traditional methods are sliced in half, salted, and smoked to create the distinctive flavour of the kipper.
Kippers are an oily fish high in Omega 3, easy and quick to cook. This recipe does the hard work for you by stripping the rich succulent, plump kipper flesh of the bones and adds it to the rich creamy Hollandaise sauce.
Sales of smoked fish are on the rise also with Kedgeree making a come back. This favourite has it’s origins from the age of Empire but with culinary tastes truly international this combines the best of locally caught and smoked haddock with the spices and flavours of India. Once the preserve of the gentry you too can have your Downton Abbey brunch.
For those who would like to buy kippers or smoked haddock, then you can visit The Harbour Store Fresh Fish van located on the quayside at Kilkeel Harbour or get them delivered directly to your home from MourneFishbox.com.
If you would like to develop your culinary skills further and learn more great recipes, with hands on tuition, then book a seafood Masterclass at the Mourne Seafood Cookery School, overlooking Kilkeel Harbour, home to the freshest locally caught seafood.
