Saturday, 7 February 2009

Kipper Patties with Dill

I love kippers, so these patties were always going to be delicious, especially with a mustardy dill mayonnaise to accompany it. We dished up huge mounds of savoy cabbage, stir-fried with onions, garlic and carrots. Once again, I turned to the Port of Lancaster Smokehouse for the kippers, as they do marvellous boned ones. If you are ever in the region of Lancaster, do make a detour to the wonderful, atmospheric Glasson Dock, a mysterious, watery, misty place, with a great pub and the Aladdin's Cave shop attached to the smokehouse. The patties went really well with a bottle of Jackson Estate's New Zealand Marlborough Sauvignon Blanc - delicious! PS: We had the remaining patties for breakfast with poached eggs - very nice! The kippery flavour seemed more pronounced than last night. A great breakfast with freshly-squeezed pineapple, lime and orange juice and oceans of strong Assam tea.

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