Smoked kippers in lemon butter with beetroot and softboiled eggs

Smoked kippers in lemon butter with beetroot and softboiled eggs

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Woolworths Cape Point Sauvignon Blanc 2014


  • 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
  • 2 x 190 g Woolworths kippers with vegetable oil cans
  • Baby salad leaves or beetroot leaves, for serving
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

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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Hannah Lewry Recipe by: Hannah Lewry
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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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