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Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

Smoked kippers in lemon butter with beetroot and softboiled eggs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

8 free-range eggs
6 beetroot, peeled and boiled (alternatively use Woolworths readycooked beetroot)
200 g butter
½ lemon, juiced and zested
1 garlic clove, crushed
200 g lightly smoked kippers
Baby salad leaves or beetroot leaves, for serving
Sea salt and freshly ground black pepper, to taste

Method

Place the eggs in a small saucepan, cover with cold water and bring to a boil over a high heat. Reduce the heat and simmer for 3 minutes, then drain and carefully peel.

Melt the butter in a pan over a medium heat, add the lemon juice, zest and garlic and simmer for 2–3 minutes, then remove from heat.

Toss the kippers in the butter and serve with the beetroot, salad leaves and eggs.

Discover more seafood recipes here.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Thai red chicken curry lettuce cups

Cauliflower wraps with chicken, spinach and ricotta

Spring salad with marinated radishes

Mushroom soup

Freeform baby marrow and hake lasagne

Asian-dressed sashimi

Roast cranberry, apple and sage free-range chicken

Asian coconut tuna curry

Ginger beer can chicken

Beetroot and goat’s cheese terrine

Grilled steaks with tomato-and-anchovy sauce

Smoked kippers in lemon butter with beetroot and softboiled eggs

Smoked kippers in lemon butter with beetroot and softboiled eggs

Ingredients

Method