Jugged Kippers

Serves 4


4 kippers


Freshly ground black pepper


This is a simple, labour-saving method of cooking kippers.

1. Place the kippers, tails up, in a tall stoneware jug. Pour over enough boiling water to cover the kippers and leave to stand for 5-10 minutes

2. Serve immediately on a warmed dish with a knob of butter and plenty of pepper.

Hot Smoked Hake With Salsa Verde

Serves 4


4 x 150g Hake fillets

2 teaspoons each sugar and salt

2 tablespoons white wine (or you could use a tiny splash of Pernod)

2 tbsp loose Darjeeling tea OR small wood chips, suitable for smoking

For the Salsa Verde

1 clove of garlic, crushed

4 tablespoons chopped flat leaf parsley

1 tablespoon each chopped chives, tarragon and dill

1 tablespoon capers, rinsed

4 tablespoons fresh breadcrumbs

5 tablespoons extra virgin olive oil

1-2 teaspoons anchovy essence (to taste)

Lemon zest and juice, to taste

Sea salt and fresh ground peppe


1. Put the unskinned hake fillets onto a plate. Sprinkle with sugar, salt and wine. Cover and leave to ‘cure’ for 30 minutes- this firms the fish. Wipe off the cure carefully then arrange the hake fillets in a hot smoker. Smoke the fish according to manufacturer’s instructions.

2. Prepare the Salsa Verde- Put all garlic, herbs, capers and breadcrumbs into a food processor. Whizz until well mixed. With the motor running, pour the olive oil onto the herb mixture ensuring it is well emulsified. Add lemon zest and juice and anchovy essence to taste and season with freshly ground black pepper.

3. Lift the smoked fish onto a serving plate and spoon the Salsa Verde over the top. Garnish with flat leaf parsley.

Smoking with a smoker? Arrange the salmon on a cooling rack. Put the tea on the bottom of a roasting tin and arrange the cool-ing rack on top. Cover the top of the roasting tin with a large sheet of aluminium foil-taking care that no smoke cane scape. Set the smoker over a low-medium heat until smoke appears, turn temperature to low and smoke for 12-14 minutes. Remove the foil and serve the smoked fish. This works in doors and on the barbecue.

Not keen on strong garlic flavours?

Cook the whole garlic clove in boiling water for 2-3 minutes or until soft. It will be soft enough to crush with little effort and the flavour will be more subtle.

Smoked Fish Chermoula Cous-cous

Serves 6


450g couscous

3 tablespoons extra virgin olive oil

1 large onion, finely sliced

2 cloves garlic, crushed

55g butter

A pinch of cayenne pepper

1 teaspoon smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

A few saffron strands

Grated zest of 1 lemon

450g smoked seafood such as smoked mussels, prawns, scallop, mackerel or trout

3 tablespoons chopped fresh coriander


1. Put the couscous into a large bowl, drizzle with half of the oil and toss until all the grains are lightly coated. Cook according to packet instructions.

2. Meanwhile heat the remaining oil in a large oven-proof casserole. Add the onion and cook over a low heat until soft and transparent. Add garlic, butter, spices, saffron and lemon zest, cook for a further 2 minutes

3. Drain the swollen couscous, if necessary and stir into the onion and spice. Cook, stirring frequently until the couscous is very hot

4. Stir in the smoked fish and coriander. Season to taste with salt and pepper, and serve very hot.