Smoked over beechwood
Kippers - Moxons
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Plump herrings from the North Sea, brined, dried and then naturally smoked over beechwood at Moxon's Smokehouse in South London. These are deliciously juicy, smokey kippers and a real favourite with our customers
Simply pop under the grill and serve with a little melted butter OR, try the unusual 'Jugged Kipper' method...
Find a tall jug and place the kippers in 'tail up'. Boil the kettle and then once its cooled for about 20 seconds, pour water in, filling the jug and covering the kipper. Leave for 5 minutes, then pour off the water, you will find your kipper has been perfectly 'poached'
Find a tall jug and place the kippers in 'tail up'. Boil the kettle and then once its cooled for about 20 seconds, pour water in, filling the jug and covering the kipper. Leave for 5 minutes, then pour off the water, you will find your kipper has been perfectly 'poached'
Herring (Clupea Harengus), salt and beechwood smoke
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