Smoked Kippers In A Lemongrass Dressing

A refreshing and tasty dish with tangy lemon dressing and smoky kippers. Easy and quick to prepare but presents in a elegant way.

1 tin smoked kippers
1 red onion
¼ cauliflower
1 lemongrass
1 tsp. light brown sugar
1 cup lemon juice, freshly dqueezed
fresh mint leaves

Slice the cauliflower into 4-5 mm pieces and put into a Ziploc bag. Add 2 tsp. vinegar and 1 tsp. sea salt to the bag and seal. Let marinate for one day.

Slice the red onion and lay out flat onto a plate. Pour over half the lemon juice and ½ tsp. of brown sugar.

Lay the cauliflower from the Ziploc bag on top of the onions. Sprinkle over the remaining sugar and leave for a while.

In the meantime, wrap the kippers in kitchen paper for 2 minutes. Remove the bones and skin and flake.

Place the flaked kippers on the onions. Sprinkle over with the finely chopped lemongrass and mint leaves. Pour over the remaining lemon juice.

Allow the kippers to absorb the flavours before serving.