Main Meals

Smoked kippers in lemon butter with beetroot and softboiled eggs

4
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Cape Point Sauvignon Blanc

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Ingredients

Method
  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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