Split herring with a caper and fresh tomato salsa
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A kipper is a whole herring, a small, oily fish, that has been split from tail to head, gutted, salted or pickled, and cold smoked.
ingredients
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serves: 4
4 (8-oz/225-g) herring (fins trimmed)
8 oz (225 g) vine-ripened tomatoes (roughly diced)
1 clove garlic (minced)
2 1/2 tablespoons capers in brine (drained and rinsed)
1 tablespoon coarsely chopped flat-leaf parsley
Salt and freshly ground black pepper
Nutrition Facts
Split herring with a caper and fresh tomato salsa
Servings Per Recipe: 4
Amount per Serving
Calories: 103
- Total Fat: 5.2 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Cholesterol: 34 mg
- Sodium: 217 mg
- Total Carbs: 3 g
- Dietary Fiber: 0.6 g
- Sugars: 1.5 g
- Protein: 10.9 g
preparation
1. Rub off the scales with your thumb, then rinse the fish under cold running water.
2. Cut off the head and discard. lf you want to remove the guts without slitting the fish open, give the belly a gentle squeeze. Trap the exposed guts under the blade of a knife and drag them out.
3. Alternatively, slit the fish open along the belly, all the way down to the tail, and pull out the guts with your hand. Wash the cavity clean.
4. Open up the gut cavity and put the fish belly-side down on a chopping board. Start to press down firmly along the backbone with the palm of your hand.
5. Continue pressing firmly all along the backbone until the fish is completely flat.
6. Turn the fish over and pull away the backbone, snipping it off at the tail end with scissors. Remove any small bones left behind in the fillet using fish pliers or tweezers. Season inside and out, then push back into shape.
7. Sprinkle the fish with a little salt and pepper on both sides, then lift them off the hoard and push them gently back into shape. Place them on a lightly oiled baking pan and broil, 4 inches (10 cm) from the heat, for 2 minutes on each side.
8. For the salsa, mix together the diced tomatoes, chopped garlic, capers, parsley, and some seasoning. Serve the herring with the salsa.
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