Ingredients with Measurements:
- 2 kipper fillets, smoked
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Fork
- Knife
- Cutting board
Step-by-step instructions:
1. Start by removing the skin from the kipper fillets and flaking the flesh with a fork. Place the kipper in a mixing bowl.
2. Add the chopped eggs to the mixing bowl with the kipper.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
4. Pour the dressing over the kipper and egg mixture and stir until everything is well combined.
5. Add the chopped parsley to the mixing bowl and stir again.
6. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve the kipper and egg salad chilled.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Total time: 40 minutes (including chilling time)
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 233
Fat: 20g
Protein: 11g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 548mg
Substitutions for ingredients:
- Instead of kipper fillets, you can use canned tuna or salmon.
- You can use Greek yogurt instead of mayonnaise for a healthier option.
- You can use any type of mustard instead of Dijon mustard.
Variations:
- Add diced celery or red onion for extra crunch.
- Use fresh dill instead of parsley for a different flavor.
- Serve the kipper and egg salad on top of a bed of lettuce or in a sandwich.
Tips and tricks:
- Make sure the kipper fillets are fully cooked and flake easily with a fork.
- Use a fork to mash the eggs instead of chopping them for a creamier texture.
- Adjust the amount of salt and pepper to your liking.
Storage instructions:
Store the kipper and egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the kipper and egg salad in a bowl or on a plate with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with a lemon wedge or a sprinkle of paprika.
Pairings:
Serve the kipper and egg salad with crackers or toasted bread.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or lemon juice.
- If the salad is too salty, add more chopped eggs or a dollop of Greek yogurt.
Food safety advice:
Make sure to fully cook the kipper fillets and store the salad in the refrigerator at all times.
Food history:
Kipper is a type of smoked fish that has been popular in the United Kingdom for centuries. It is typically made from herring, but other types of fish can also be used.
Flavor profiles:
The kipper and egg salad has a smoky and savory flavor with a tangy dressing.
Serving suggestions:
Serve the kipper and egg salad as a light lunch or as a side dish for brunch.
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