Serves 4
1 packet (6-8) boned kipper fillets
1 small onion
2 bay leaves
1 level teaspoon castor sugar
3 tablespoons wine vinegar
salt and freshly milled pepper
4 tablespoons oil
Allow frozen kipper fillets to thaw until they can be separated. Pull away the silvery skin from the back of each kipper fillet and arrange the fillets in a shallow serving dish. Peel and slice the onion into rings and arrange on top. Add the bay leaves.
Pat the sugar, vinegar and a seasoning of salt and pepper into a mixing bowl. Stir to dissolve the seasonings and then beat in the oil. Pour the marinade over the kipper fillets. Leave kippers to marinate for 6-8 hours or overnight in a cool place. Serve with thinly sliced brown bread and butter. Any leftovers make excellent brown bread sandwiches with lettuce.