Kipper Salad

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INGREDIENTS

3 large natural smoked kippers

2 tablespoons virgin olive oill

60 ml (2 fl oz ½ cup) lemon juice

1 teaspoon sugar

1 onion, sliced

1 bay leaf

Lemon slices and mustard cress, to garnish

METHOD

Bone and skin kippers. Slice fillets and put into a glass dish. Pour over the oil and lemon juice. Add the sugar, onion and bay leaf, then mix together. Cover the dish and refrigerator for about 24 hours.
Drain kipper pieces and onion and divide between 4 plates. Serve garnished with lemon slices and mustard cress.

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