Scottish kiln-smoked kipper fillets with butter 200g boil-in-the-bag pack
Double cream 150ml (¼ pint)
Coarse-grain mustard 2 tsp
Hot horseradish sauce 2 tsp
Finely grated extra mature Scottish Cheddar 4 tbsp
Toast to serve
1 Preheat oven to 200°C/180°fan/Gas 6. Open up bag of fish, peel off skin and discard. Cut fish into large chunks and divide between two (150–200ml/5–7fl oz) ovenproof dishes. Pop butter from the pack on top.
2 Pour a little cream over fish, then mix mustard, horseradish, a little sea salt and lots of freshly ground black pepper in the cream pot. Pour into dishes. Sprinkle with cheese.
3 Bake for 12–15 minutes until bubbling, then put under a hot grill to brown the cheese topping.
4 Serve with thick slices of toast, cut into triangles for dipping.
Use grated Pecorino or Parmesan cheese instead of Cheddar for a topping that will brown more quickly.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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