Are you a smoked fish fan? Smoked salmon is a popular option for breakfast and brunch. But I have found that smoked kippers bring that same smoky fish energy and, when paired with a crispy potato rösti, they are my favorite way to Eat Kippers For Breakfast.
This smoky, deeply flavorful white fish is a lovely pairing with this crispy potato cake and the horseradish creme fraiche. I love to serve this brunch star with soft boiled quail eggs, but a regular poached egg or even buttery scrambled eggs would also be delicious.
Let's brew some tea and whip up a quintessential British breakfast food, friends. Keep calm and Kipper on!
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Potatoes: Yukon golds are my preference for this crispy potato cake, but substitute russets, if you prefer.
Clarified butter (ghee): this is the best option when making a potato cake because the milk solids have been removed from the butter, making it very hard to burn the butter. Since you have a longer cook time on the pancake, we need a fat that will stand up to the extended cook time.
Kippers: smoked herring fillets can be purchased already cut into fillets, vacuum-packed and frozen with a knob of butter in the package. You drop the entire package into a pot of boiling water until heated through. Then cut open the package and serve. Kippers can also be purchased in cans. I find canned fatty fish to be deeply flavorful and the shelf stable factor is another bonus. Any of these are good options! You can also substitute smoked trout or hot smoked salmon.
Eggs: soft-boiled quail eggs or regular chicken eggs work here.
Creme fraiche: substitute full fat sour cream or Greek yogurt.
Full measurements and directions included in the printable recipe card below.
Step by step instructions:
1. Make horseradish cream
Combine all ingredients in a small bowl, stirring well. Cover and refrigerate for at least an hour.
1. Prep potato rösti.
Shred your potatoes and use your hands or a tea towel to squeeze out any excess liquid.
Combine the shredded potatoes with 2 tablespoons of melted, clarified butter or ghee, along with the salt and fresh ground pepper. Toss to coat thoroughly.
3. Cook potato rösti
Melt 1 tablespoon of clarified butter or ghee in a nonstick skillet over medium heat. Turn the shredded and seasoned potatoes out into the pan, gently pushing the shreds out to the edges of the pan evenly, but without packing down the potato cake. I use a fork to do this to keep the cake fluffy.
Turn the heat to medium-low, and let the rösti cook for 8-10 minutes. Use a fork to gently lift the edges periodically to check the browning progress. You really want to be sure it’s a deep golden brown before flipping. Using a cutting board with a handle, flip the potato rösti out of the pan so the uncooked side is face down on the board.
Return the skillet to the burner and melt the remaining 1 tablespoon of clarified butter or ghee. Slide the rösti back into the pan and cook for another 10 minutes, until deeply golden brown.
4. Prep toppings
Thinly slice red onion and fresh radishes. Dice chives. Use a vegetable peeler to shave the asparagus spears into ribbons. Microwave for 30 seconds. Squeeze a half lemon over the asparagus and season with a sprinkle of salt. Set aside.
5. Build kipper rösti
Heat your kippers fillet according to package directions (for frozen kippers fillets, this usually involves dropping the entire package into boiling water for 12-14 minutes). I usually scrape off the skin side of the fillet, but this is more for looks than flavor.
Once the rösti is golden brown on each side, slide it out of the pan onto your serving tray or board. Spread a few tablespoons of horseradish cream over the potato cake and then top with kippers fillets.
You can flake the fillets into bite-sized pieces or leave whole. Arrange ribbons of fresh asparagus, rings of red onion and wafers of radishes. Slice your soft boiled eggs and arrange.
6. Garnish and serve
Finally, sprinkle with fresh diced chives. Serve immediately with lemon slices and additional horseradish cream.
Looking for more delicious recipes?
FAQ's and Serving Suggestions:
Ghee (clarified butter) is the best option when making a rosti because the milk solids have been removed from the butter, making it very hard to burn the butter. Since you have a longer cook time on the potato pancake, we need a fat that will stand up to the extended cook time. If you want to use regular butter, I recommend unsalted butter to control the sodium level in the dish, as kippers are already richly seasoned. Second, be extra vigilant about the heat level on your burner and err on the side of low heat rather than burning. Same for olive oil, which is not a high-heat fat.
Whole herring have small bones that are edible, much like anchovies. Flaking the fish allows you to separate the flesh from the hair-like vertebrae and serve fewer bones.
Herring, like anchovies, sardines and mackerel, are small, fattier fish full of omega-3 fatty acids. These small oily fish are wildly popular in Portugal and many other countries, but have never gained widespread appreciation in the US, where large whitefish fillets and no bones are prized attributes for seafood. But herring is protein rich and nutrient dense, as well as one of the most sustainable fish available. And it's freaking delicious!
You have multiple options. I buy smoked herring that has been cut into fillets, vacuum-packed and frozen with a knob of butter in the package. You drop the entire package into a pot of boiling water until heated through. Then cut open the package and serve. In some shops, you can buy the whole kipper that has been cut butterfly fashion and smoked. These smaller fish are usually ready to serve. Kippers can also be purchased in cans. I find canned fatty fish to be deeply flavorful and the shelf stable factor is another bonus. Any of these options work in this recipe.
Certainly! Fresh dill would be lovely with the smoked fish. If you can't find fresh chives, diced spring onion is a good substitute.
To store, keep the potato cake in the refrigerator for up to 2 days. It's best to only dress the rösti you intend to eat, as reheating it will work best without toppings.
Potato Rösti with Smoked Kippers for Breakfast
- Total Time: 45 minutes
- Yield: 4
Ingredients
For Rösti:
2 pounds Yukon gold potatoes (about 5-6 large)
¾ teaspoon coarse sea salt
¾ teaspoon fresh ground black pepper
4 tablespoons clarified butter or ghee
For Toppings:
2 kippers fillets
3-4 thin slices of red onion, separated into rings
3 radishes, thinly sliced
4-5 thick asparagus spears, shaved into ribbons
2 tablespoons fresh chives, diced
1 lemon, half + one slice, quartered
Horseradish Cream Sauce:
⅓ cup creme fraiche
1 tablespoon horseradish
2 teaspoons Dijon
2 teaspoons lemon zest
¼ teaspoon sea salt
Pinch black pepper
Instructions
- To make the horseradish creme fraiche, combine all ingredients in a small bowl, stirring well. Cover and refrigerate for at least an hour.
- Next, prepare the potato rösti. Shred your potatoes and use your hands to squeeze out any excess liquid. Combine the shredded potatoes with 2 tablespoons of melted clarified butter or ghee, along with the salt and fresh ground pepper. Toss to coat thoroughly.
- Melt 1 tablespoon of clarified butter or ghee in a cast iron or nonstick skillet over medium heat. Turn the shredded and seasoned potatoes out into the pan, gently pushing the shreds out to the edges of the pan evenly, but without packing down the potato cake. I use a fork to do this to keep the cake fluffy. It will sink as it cooks.
- Turn the heat to medium-low, and let the rösti cook for 8-10 minutes. Use a fork to gently lift the edges to check the browning progress. You really want to be sure it’s a deep golden brown before flipping.
- Using a cutting board with a handle, flip the potato rösti out of the pan so the uncooked side is face down on the board.
- Return the frying pan to the burner and melt the remaining 1 tablespoon of clarified butter or ghee. Slide the rösti back into the pan and cook for another 10 minutes, until deeply golden brown.
- While the rösti is crisping, prepare the toppings. Thinly slice red onion and fresh radishes. Dice chives. Use a vegetable peeler to shave the asparagus spears into ribbons. Microwave for 30 seconds. Squeeze the half lemon juice over the asparagus and sprinkle with a pinch of salt. Toss and set aside.
- Heat your kippers fillet according to package directions (for frozen kippers fillets, this usually involves dropping the entire package into boiling water for 12-14 minutes). Once your kippers are heated, open the packet and flake into bite-sized pieces.
- Once the rösti is golden brown on each side, slide it out of the pan onto your serving tray or board. Spread a few tablespoons of horseradish cream and then top with kippers fillets. You can flake the fillets into bite-sized pieces or leave whole. Arrange ribbons of fresh asparagus, rings of red onion and wafers of radishes. Slice your soft boiled eggs and arrange. Finally, sprinkle with fresh diced chives.
- Serve immediately with lemon wedges or slices and additional horseradish cream.
Notes
To make service easier, you can cut your potato rösti into quarters before topping it with kippers and vegetables.
Full fat sour cream or Greek yogurt can be substituted for creme fraiche in the horseradish cream sauce.
- Prep Time: 20
- Cook Time: 25
- Category: breakfast, brunch, side
- Method: stovetop
- Cuisine: American, British, Swiss
Leave a Reply