Smoked Kippers on Toast

Kippers and other canned seafood tend to not get much recognition since they have a strong taste and smell, but they actually make a quick and tasty meal. Haggis and deep-fried Mars bars are generally what people think of when it comes to Scottish food, but Scottish food can be much more interesting and comforting. Kippers are essentially preserved herring and they are cured, butterflied and cold smoked. You can buy them freshly smoked or canned in oil. They make for a popular breakfast food enjoyed throughout the UK, especially in the quaint region of Sutherland, where there is the lowest population density in western Europe. The herring boom peaked in 1907 and eventually, after World War II, the herring industry started to decline. Kippers are generally served with buttery scrambled eggs, poached eggs, or boiled eggs. This recipe requires minimal cooking and can be easily made by even the least talented home cooks. If you are new to cooking and looking for a delicious and delicate breakfast, give these kippers and toast a try.

smoked herring
bread
butter
eggs (optional)

Toast and butter your bread to your liking

Break up tinned kippers into smaller bits before putting on toast

Top with eggs of your choice, if using (hard-boiled, scrambled, poached).

Garnish the toast with onions, dill, or capers if desired.