Try these lovely Scottish Smokies in Hot Cream Sauce taken from the Dairy Diary. 

A kipper is a whole herring: a small, oily fish, that has been split in a butterfly fashion from tail to head, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak).

Did you know?

For many thousands of years our early ancestors have been “smoking” meat, and although we’re not entirely sure how we stumbled upon this process, we do know that in the early years it was as a means to avoid spoilage and preserve meat rather than just create great flavours.

Communities that lived on the coasts in the Stone Age were surrounded by a never-ending source of fish, but many also had months where hunting was less fruitful, and so they needed to create a way of preserving their catches.