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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

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.

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Smoked kippers in lemon butter with beetroot and softboiled eggs

Smoked kippers in lemon butter with beetroot and softboiled eggs

Ingredients

Method