Spicy Kippers with Crispy Potatoes and Avocado

Fishboxer Fishbox HQ from Muir of Ord

Traditional kippers with the addition of a luxurious, homemade spiced butter, crispy potatoes and freshly sliced avocado - Try it once and it shall never be forgotten.

Ingredients

• 4 X whole kippers
• 65g unsalted butter
• 1/2 lemon (zested and juiced)
• 1/2 tsp smoked paprika
  
• flat-leaf parsley (finely chopped)
• 1 tsp chilli flakes
• 1 tbsp olive oil
• 500g potatoes (cut into 1cm cubes) 
  
• 2 avocados

Method

• Cut the avocados in half and remove the skin.
• Place avocados face side down and cut them into thin slices (lengthways).
• Finely chop the parsley.
• Dice the potatoes into approximately 1cm cubes.
• In a small bowl or dish, mash 50g of the butter with the lemon zest, paprika, parsley and chilli flakes.
• Place the spiced butter in the fridge to chill.
  
• Heat the remaining 15g of the normal unsalted butter and olive oil in a frying pan.
• When the butter starts to foam, add the potato cubes.
• Fry for approximately 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
• Season the potatoes with salt and pepper then keep warm.
• Add a generous knob of the spiced butter (from the fridge) to another frying pan.
• Cook the kippers for a few minutes on each side, or until cooked through, basting with the butter as they cook.
• Arrange the avocado slices on the serving plates.
• Squeeze a little lemon juice over the avocados and dust with a pinch of chilli flakes.
• Divide the potatoes between four plates.
• Add a kipper to each plate.
• Garnish with another slice of the spiced butter on top of each kipper.
• Serve and enjoy!