Kersen Recipes

 

Kersen Recipe Favourites! 

1) Kersen’s Kipper Potato Salad

Ingredients:

  • 1 ½ cans of Kersen’s Wild Canadian Naturally Smoked Kipper Snacks
  • 5-6 medium/large red potatoes
  • 1 cup sour cream
  • ⅓ cup mustard
  • 2 tbsp. olive oil
  • 2 tsp. lemon pepper
  • 2 tbsp. dill (finely chopped)
  • 2 tbsp. cilantro (finely chopped)
  • ½ cup green onion (finely chopped)
  • 1 cup asparagus (cooked and chopped)
  • 1 tsp anchovy paste (optional)
  • ¼ cup bacon (cooked and chopped, optional)
  • Smoked paprika for garnish

Instructions:

  1. Wash and chop potatoes into ¾ inch cubes with skin on
  2. Boil a pot of salted water. Once at a boil, add in potatoes and let boil until fork tender, around 15 minutes.
  3. Once your 15 minutes is up or the potatoes are fork tender, drain and let cool.
  4. Rinse out your pot and add in more salted water and heat it to a boil. Chop up your asparagus and add it in once the water is at a boil and let boil until tender, about 5-10 minutes.
  5. Once the 5-10 minutes is up or the asparagus is tender, drain and let cool.
  6. In a small bowl combine the sour cream, olive oil, lemon pepper, dill, cilantro, and anchovy paste (if using). Set aside.
  7. Once potatoes and asparagus have cooled, combine in a large bowl.
  8. Chop green onion and bacon (if using) and add to the bowl. 
  9. Next, flake apart the kippers with a fork or your hand into the bowl.
  10. Finally, add in the dressing you made in step 6 to the bowl. Be sure to only add enough so that everything has a generous layer of dressing. 
  11. Once mixed, sprinkle the top with smoked paprika and serve!

2) Kersen’s Smoked Kipper Dip

Ingredients:

  • 1 can of Kersen’s Wild Canadian Naturally Smoked Kipper Snacks (100g)
  • 1 block of cream cheese
  • 1 lemon
  • 2 tbsp gherkin pickles
  • 2 tbsp celery
  • 3 tbsp chives
  • 2 tbsp dill
  • Salt & pepper to taste

Instructions:

  1. In a medium sized bowl, flake apart your kipper with a fork. And set out your cream cheese.
  2. Once the cream cheese is room temperature, combine with kipper and mix until smooth. 
  3. Next, squeeze the juice of your lemon into a cup and remove seeds, then combine into the cream cheese mixture and mix until smooth.
  4. Finely chop the gherkins, celery, chives, and dill.
  5. First add in the gherkins and celery, and mix. Then add the dill and chives, and mix. 
  6. Add salt and pepper to taste to your liking, and serve with your favourite crackers!

3) Kersen’s Kipper Scrambled Eggs

Serving size: 2

Ingredients:

  • ½ can of Kersen’s Wild Canadian Naturally Smoked Kipper Snacks
  • 5 large eggs
  • 3 spring onions
  • Flat-leaf parsley (3-4 sprigs)
  • 1 tbsp olive oil
  • Pepper to taste
  • Rye bread to toast

Instructions:

  1. On medium/low heat, heat your oil in a frying pan. While this is heating, put your kippers in a bowl and flake apart with a fork. Add your kipper to the pan and brown for 2-3 minutes then remove from heat and set aside.  
  2. In a separate bowl, beat your eggs until combined. Add pepper to taste. 
  3. On a cutting board, finely slice your spring onion and finely chop your parsley leaves and set aside.
  4. Return the pan on low heat (with kipper oil still in) and add in your eggs, cooking gently and continuously stirring (gently). Once thickened but still wet-looking (cooked but glistening), take them off the heat and gently stir in the kipper flakes, spring onions and parsley
  5. Toast your rye bread and top with your desired amount of eggs and serve with pepper to taste! 

4) Kersen’s take on The Spruce Eat’s smoked herring fishcakes

Inspiration: https://www.thespruceeats.com/smoked-herring-fishcakes-1128833

Serving size: 4

Ingredients:

  • 1 can of Kersen's wild Canadian naturally smoked kipper snacks (100g)
  • About a cup of mashed potatoes
  • 1 tsp flat-leaf parsley (finely chopped)
  • 1 spring onion or shallot(finely sliced)
  • Pinch of paprika
  • 1 lemon for zest
  • 2 large eggs
  • Salt & pepper to taste
  • breading/frying
    • ½ cup all-purpose flour
    • ½ cup pre-seasoned bread crumbs
    • 1 tsp butter
    • 3 tsp olive oil

Instructions:

  1. In a large bowl combine the mashed potatoes, parsley, spring onion and paprika
  2. Once combined, mix in the zest of ¼ of your lemon
  3. In a separate bowl, whisk your eggs until combined and add 1 tbsp of your eggs to the mashed potato mixture and set the rest aside until later
  4. Next, empty your can of kipper snacks into a separate bowl and flake apart with a fork then proceed to fold this into the potato mixture
  5. Cover a tray with plastic wrap and proceed to form 8 evenly sized balls of the fish mixture, then placing them on the tray and gently pressing down on them wit the palm of your hand to form 8 fish-cake patties
  6. Cover the patties in another sheet of plastic wrap and let sit for at least 30 minutes
  7. While waiting for the fish-cakes to set, prepare three small bowls (soup or cereal bowls)
    1. 1 for your leftover egg mixture
    2. 1 for your flour
    3. 1 for your pre-seasoned breadcrumbs  
  8. Preheat a large frying pan on medium/high heat
  9. Once the 30 minutes is up, take your fish-cakes out of the fridge and one-by-one, cover in flour to give each patty an even coat (shaking off any excess), briefly dunking in egg mixture (allowing excess to drip off), and finally tossing in breadcrumbs until thoroughly coated.
  10. Add butter and olive oil to your preheated pan, once the butter turns foamy add in 4 of your fishcakes and cook until a golden crust forms (approx. 3 min per side)
  11. Once cooked, place on a plate covered in paper towel to drain any excess oil and repeat this cooking process for the other 4 fish-cakes
  12. *optional step* serve with caesar salad, home cut fries, and the condiment of your choice!  

5) Kersen’s take on Jamie Oliver’s Mediterranean-style herring linguine

Inspiration: https://www.jamieoliver.com/recipes/pasta-recipes/mediterranean-style-herring-linguine/

Serving size: 4

Ingredients:

  • 1 can of Kersen's wild Canadian steamed sardine fillets in sunflower oil (200g)
  • 500g dried linguine
  • 3 cloves of garlic
  • 1 fresh red chilli
  • ½ a bunch of flat-leaf parsley 
  • Olive oil
  • 1 tbsp baby capers
  • 1 ½  cups cherry tomatoes
  • 1 lemon or ⅓ lemon juice
  • 1 knob unsalted butter
  • Salt & pepper to taste

Instructions:

  1. Heat a pot of salted water, once at a boil add in your linguine and cook according to packet instructions
  2. While your pasta is cooking, finely slice your garlic, chilli, and your parsley (first leaves, then stocks)
  3. Heat a large frying pan on high-heat and add in a 2-3 second pour of olive oil. Once hot, add in your garlic, chilli, parsley *stocks*, and capers and cook for 2 minutes or until they start to colour
  4. Next you will drain your canned herring of whatever brine is in the can, and add the fish to the pan. After two minutes, flake a bit with a fork and add in tomatoes and either squeeze in your lemon or add your ⅓ cup of lemon juice
  5. Using tongs, add your linguine to the pan and use a coffee mug to collect some pasta water to also add to the pan. Next add the butter and toss everything together
  6. Taste then add salt & pepper to your liking. Toss in your fresh parsley *leaves* and add a swig of olive oil and mix again and you’re ready to serve!

Kersen’s take on Killing Thyme’s Summer Flatbread Pizza with Kipper Snacks

Inspiration: https://www.killingthyme.net/2020/07/31/summer-flatbread-pizza-with-kipper-snacks/

Ingredients:

  • 1 can of Kersen’s Wild Canadian Naturally Smoked Kipper Snacks (100g)
  • Either 1 large or 2 small flatbread
  • Ricotta cheese
  • 3 large garlic cloves
  • 1 small/medium zucchini
  • 2 cups cherry tomatoes
  • 1 red onion
  • Fresh basil
  • Fresh mozzarella pearls or torn pieces from a mozzarella ball
  • 1 lemon
  • Salt & pepper to taste

Instructions:

  1. Preheat oven according to your flatbread packet instructions
  2. In a mixing bowl, add in your ricotta cheese and proceed to grate in your garlic, then mix until completely combined 
  3. Spread the ricotta mixture evenly over the flatbread(s) leaving a border for the crust. Sprinkle it with pepper to taste.
  4. Drain any liquid from your Kersen's kipper can and in a separate bowl, add in the drained kipper and flake apart with a fork, then proceed to evenly spread the pieces over the flatbread(s)
  5. Next on a cutting board, thinly slice your zucchini and red onion, and halve your cherry tomatoes and top the flatbread with all three to your liking. Add in the mozzarella pearls or pieces around the other ingredients and try to keep away from the edge as to avoid spilling over the crust.
  6. Once done, place the flatbread(s) in oven and cook for roughly 6-8 minutes or per your flatbread packet instructions
  7. For the remaining 2 minutes o the cook, put on the broiler to achieve a nice browning on your cheese
  8. When crispy to your liking, take out and let cool for a couple minutes or so, then give a nice even squeeze of fresh lemon juice and garnish with fresh basil and you’re ready to serve!