Kipper Salad Spread

The kippers are the star of the today’s show. Plump, oily, and satisfying, with a flavor that’s equal parts fish, smoke, and nuttiness, along with just a hint of brine, kippers have made a roaring comeback over the last decade or so - and for good reason. They’re delicious, and make for a great and hardy breakfast, or a pleasantly light lunch. As a nice bonus, kippers are super simple to prepare, and surprisingly versatile. You can mash them up into a salad, as we’re doing today, make them with eggs, pan fry them, set them over a green salad, or eat them straight from the tin.

Little Northern Bakehouse Everything Bagels
2 (3.5 oz) cans smoked herring, boneless
2 ribs celery, sliced thin and chopped fine
¼ cup red onion, finely chopped
2 Tbsp. lemon juice, freshly juiced
1 tsp. black pepper, freshly ground
2-3 Tbsp. mayonnaise

Garnish:
cucumber, sliced thin
red onion, sliced thin
Kalamata olives, pitted
fresh garden tomato, sliced thin
avocado, sliced
lemon wedges

Combine the smoked kipper, chopped celery, chopped red onion, lemon juice, fresh ground black pepper and mayonnaise in a bowl and mix to combine.

Makes 3 servings.