- 1 fat juicy kipper
- A tablespoon of capers
- 1 small onion, finely chopped
- A tablespoon of parsley
- A tablespoon of gherkins, finely chopped
- A teaspoon of horseradish
- Black pepper
- A handful of watercress
- Lemon juice
- 4 slices of ciabatta, lightly grilled
Put the kipper in a roasting dish, cover with boiling water and allow to poach for 5-6 minutes.
Remove the flesh from the bone and mix with the capers, onion, parsley, gherkins and horseradish. Season with black pepper.
Put some watercress on top of the ciabatta slices, and then put a tablespoon of the mixture on top. Add a squeeze of lemon juice and serve.