Tinned Kippers Recipe

Kippers with rice and parsley mixture in bowl.

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5 from 1 vote

Tinned Kippers Recipe

Here is a quick and easy recipe for a simple weeknight meal using tinned kippers.

Prep Time10

Cook Time0

Total Time10

Course: Main Dish

Cuisine: Americana

Servings: servings

Calories: 1144kcal

Author: Mary Bryant Shrader

Equipment

2 Serving bowls

Ingredients

2 cups Cooked rice See Recipe Notes.
2 cans Kippers Alternatively, you can use canned mackerel.
1 bunch Flat-leaf Italian Parsley, chopped, stems removed See the recipe video for the process of trimming your parsley.
1 large Lemon, zest, juice, and pulp Be sure to remove the seeds.
1 medium Shallot, minced
1/4-1/2 cup Extra-virgin olive oil

Instructions

Put one cup of the cooked rice into each bowl.
Open the 2 cans of kippers.
Empty the contents of one can of kippers on the rice in your first bowl. Repeat this process with the second can of kippers in your second bowl.
Mix the parsley, lemon zest, juice, pulp, and shallots in a bowl and mix well to incorporate.
Add in enough olive oil to the parsley mixture to make a sauce.
Top the kippers with as much sauce as you would like and serve immediately. This dish is best consumed when made.
You can store any remaining sauce in an airtight container in the refrigerator for up to one week.

Video

Notes

Preparing Rice: To increase the nutrition of the rice, replace the water with chicken broth or chicken bone broth, 1 tablespoon of butter, and a dash of sea salt. Cook as usual.

Find this recipe and video at https://marysnest.com/how-to-make-an-easy-meal-with-kipper-snacks/

Nutrition