Manx Kipper

Method

Place the kippers skin-side up in a large frying pan with just enough cold water to cover them. Bring slowly to a gentle simmer and poach for 4-5 minutes until heated through, or alternatively place them in a jug, pour boiling water over them, cover and leave to infuse for 5 minutes. Carefully lift the kippers onto warm plates, dot with butter, and squeeze fresh lemon juice over the top. Season with black pepper and a pinch of sea salt. Serve immediately with toasted bread and enjoy the traditional Manx breakfast.