Kipper Salad


  • 6 kippers
  • 1 glass of vinegar
  • 3 tablespoons of olive oil
  • 5 sprigs of dill
  • 15 black olives


Place the kippers in a non-stick pan and cook over high heat until they darken in color.

Clean the burnt shells and remove the bones. Cut it into small pieces and place it in a deep bowl.

Put the vinegar in the coffee pot and boil it until it thickens. Pour it over the fish. Cover the container and let it sit for 30-35 minutes and strain.

Place the kippers on a serving plate and drizzle olive oil on them. Decorate with chopped dill and olives and serve.

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