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    Craster Kippers with Potato Cakes

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    Craster Kippers with Potato Cakes

    Serves: 4


    • 450g potatoes
    • 140g plain flour
    • 2 Craster kippers
    • Juice of a lemon
    • Freshly ground black pepper
    • Soured Cream
    • Chopped parsley


    1. Boil 450g potatoes in salted water for 20 minutes or until tender.
    2. Drain and cover. Leave to steam dry for 5 minutes. Mash thoroughly until smooth and fluffy.
    3. Sift 140g plain flour with a pinch of salt then gradually beat into the potatoes, to form a smooth dough. On a floured surface, roll out the dough to 5mm thickness. Stamp into scone-sized rounds.
    4. Place 2 Craster kippers in a heatproof dish, pour boiling water over the top to cover and leave for 10 minutes. Drain, then flake the flesh from the skin and bones. Keep warm.
    5. Cook the potato cakes in a lightly buttered frying pan or griddle for 3 minutes on each side. Keep warm while frying the remainder. Butter the potato cakes and divide between 4 plates.
    6. Top with the kippers then season with lemon juice and pepper. Finish with a heaped teaspoon of soured cream and scatter with chopped parsley.

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