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Monday, 14 March 2016

Smoked herring and buttered olive bread.

Kippers (smoked herring) taste beautiful but can be a bit, how shall we say? Well the cooking smell can linger for a few hours or even days after cooking. With that in mind and the fact that today the weather was very Spring -like, I cooked with the kitchen door open and washed up straight after eating.

The delicious kippers were only about £3 for the two. After removing the heads and tails I pan fired them for about ten minutes in Normandy butter, turning once. I ate them with some thick cut, buttered, olive bread. Fab!

Picking out the last flakes of cooked kipper.

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