Kippers are a speciality of the North East of England though other areas of the UK (rightly) claim them as their own regional food too! A cured gutted herring is split ‘butterfly fashion’ and then cold smoked, usually over oak. Traditionally eaten in the UK as a breakfast dish – they were also eaten for ‘high tea’ or as a supper dish in Britain largely before WW2.
We are yet to cold smoke our own herrings to make kippers – but one day! These kippers were smoked at the Galloway Smokehouse in South Western Scotland and were just first class!
A really simple breakfast cook. We set up our MiniMax BGE for direct cooking for these. The BGE was left to stabilise at around 180C. The kippers were popped into one of our handleless Tefal Ingenio pans with a little butter and gently cooked over the direct heat for around 5 minutes until the backbone started to lift.
They could have simply been left for a further minute or so to finish on the BGE – but we had our Gozney Roccbox pizza oven set up next to us. We simply used it as a salamander to finish them off with some top heat for a minute or so.
Which ever way this is a dish everyone should have a go at! It cooks so well on the BGE – the other advantage in my case is that it is Wife Friendly in that it doesn’t leave kippers smells around the house all day!
As a beautiful product …………….
……….it partners well with a little lemon, oregano and some brown bread and butter!
Freshly smoked Galloway kippers pan grilled fried and then grilled with top heat
- 2 pairs of kippers (2 fish)
- Step 1 Set up the BGE for direct cooking. Stabilise at around 180C. Add the kippers to an handleless Tefal Ingenio pans with a little butter and gently cooked over the direct heat for around 5 minutes until the backbone started to lift.
- Step 2 Either shut down the BGE and cook for around a further minute or remove and pop under direct heat from a preheated pizza oven used as a salamander for a minute or so.
- Step 3 Serve with a little lemon, oregano and some brown bread and butter!