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5–8 minutes

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Mediterranean

Sicilian-style pasta with grilled mackerel

30 minutes

Beans recipes

Portuguese sardines with creamy cannellini beans and toast

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Beetroot recipes

Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

Smoked kippers in lemon butter with beetroot and softboiled eggs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

8 free-range eggs
6 beetroot, peeled and boiled (alternatively use Woolworths readycooked beetroot)
200 g butter
½ lemon, juiced and zested
1 garlic clove, crushed
200 g lightly smoked kippers
Baby salad leaves or beetroot leaves, for serving
Sea salt and freshly ground black pepper, to taste

Method

Place the eggs in a small saucepan, cover with cold water and bring to a boil over a high heat. Reduce the heat and simmer for 3 minutes, then drain and carefully peel.

Melt the butter in a pan over a medium heat, add the lemon juice, zest and garlic and simmer for 2–3 minutes, then remove from heat.

Toss the kippers in the butter and serve with the beetroot, salad leaves and eggs.

Discover more seafood recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Freeform baby marrow and hake lasagne

Asian-style fish burgers

Asian-dressed sashimi

Smoked salmon-and-trout terrine

Asian coconut tuna curry

Tuna caponata

Spicy seafood on minty basmati

Smoky mussel paella

Baby potato salad with basil pesto and hot-smoked snoek

Sicilian-style pasta with grilled mackerel

Portuguese sardines with creamy cannellini beans and toast

Smoked kippers in lemon butter with beetroot and softboiled eggs

Smoked kippers in lemon butter with beetroot and softboiled eggs

Ingredients

Method