The reputation of kippers has been sadly dented by the smell that you can get, however, kippers taste delicious, are good for you and are also remarkably cheap. Combining the smoked fish with lemon juice, and horseradish adds a pleasant bite to the meal, which works well as a starter. I like to use eitehr wholemeal or granary bread for the toast, to provide a bit of extra texture and nutty flavour (I also like the toast to be thickly sliced, as this makes it far more toothsome in my mind. The quantities shown here serve 6 as a starter.

Ingredients

• 4 Kipper fillets, skinned
• 50g Butter
• 1 tbsp Horseradish sauce
• Salt and freshly ground black pepper
• Juice of 1 Lemon
• 2 tbsp Watercress, chopped
• 6 slices Bread

Method

1. Place the kipper fillets into boiling water and leave for 10 minutes.
2. Drain the fish, and flake the flesh, ensuring all bones are removed.
3. Toast the bread and cut the slices into quarters (people prefer triangular quarters!).
4. Mix the fish with the remaining ingredients and divide between the quarters of toast.
5. Serve immediately.