Ingredients

• 340g (12oz) Kipper Fillets, fresh or defrosted and skinned
• Juice 1 Lime
• 1 lemon, thinly sliced
• 1 medium red onion, sliced
• One half x 15ml spoon black Peppercorns, coarsely crushed
• Pinch brown sugar
• 1 x 15ml (tbls) sunflower oil or olive oil

How to make it

Place each fillet onto a chopping board, cut into 5cm (2″) slices and transfer into a serving dish. Pour over the lime juice and arrange the slices of lemon between the Kippers. Add the onion, peppercorns and sugar. Spoon over the oil, cover and refrigerate for twenty-four hours. Serve as part of a buffet and washed down with a glass of champagne!