Kippers
"Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English...."
INGREDIENTS
•
2 3/4 pounds whole kippers, butterflied
•
1 tablespoon unsalted butter (optional)
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