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Kipper and Potato Salad     CD  HD    35mins


Serves 4    Cold   Fish Vegetables  Herbs  Fruit Hors d'oeuvre  Starter   Appetizer   Gluten Wheat Dairy Free  Eggless




3 large Potatoes, peeled and cut into quarters

4 Kipper Fillets

5 tbsp Olive Oil

1 teasp Mustard  (check ingredients)

2 Apples

1 Green Capsicum

Black Pepper

Fresh Parsley, chopped

Fresh Marjoram, chopped





1. Boil the  potatoes in a pan of and lightly salted water for 10-15 minutes until tender.


2. Meanwhile, place the kipper fillets in a pan with a little milk and black pepper and lightly poach for 10 minutes or until just cooked.  Drain the potatoes and kippers and leave both to cool.


3. Put the oil and mustard into a salad bowl and mix well.


4. Cut the fish into small pieces and dice the potatoes.


5. Peel, core and chop the apples. Deseed and chop the capsicum. Add the apples, capsicum, potatoes and kippers to the salad bowl containing the oil and mustard. Season with pepper and mix well. Sprinkle with the chopped herbs.


6. Serve with toast.




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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