Fennel and Kippers on Toast
Really simple but gourmet tasting, these smoky kippers on toast with fennel and crème fraiche make a brilliant breakfast, lunch or dinner.
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Ingredients
- 10 grams butter
- 2 kippers
- 1 bulb fennel
- 2 tablespoons crème fraiche
- 2 slices sourdough bread
Instructions
- Melt the butter in a frying pan over a medium heat. Add the kippers and cook gently skin side down for 3 minutes, then flip and cook on the other side for 2 minutes.
- Meanwhile, finely slice the fennel bulb.
- Toast your sourdough - either in a toaster or under a grill - until just crisp.
- Spread one tablespoon of crème fraiche on each slice of bread. Share the fennel evenly between the two slices, then top each one with a kipper. Enjoy!
