Kipper and Apple Salad Recipe
Eating just one is not possible for any one is my claim for this recipe of Kipper And Apple Salad. Kipper And Apple Salad gets prepared in not more than 60 minutes. Use the freshest of Apple available to get a great Kipper And Apple Salad. Treat your family to this Kipper And Apple Salad and they are going to adore you for it.
Ingredients
400 g (14 oz) kipper fillets
3 tablespoons lemon juice
2 teaspoons vegetable oil
1 teaspoon ground coriander (optional)
50 g (2 oz) long-grain brown rice, washed
150 ml (1/4 pint) water
2 tablespoons chopped fresh parsley
pinch of freshly ground black pepper
175 g (6 oz) red-skinned eating apple
To serve:
1 head of Chinese leaves about 500 g (1 lb 2 oz)
1 lemon, cut into wedges (optional)
Directions
1. Poach the kipper fillets for 1 minute in simmering water to cover.
2. Drain the kippers, scrape off the skin and cut the fish into bite-size pieces.
3. Place the fish in a glass or pottery dish and pour the lemon juice, oil and coriander (if using) over. Refrigerate for 3-4 hours, stirring occasionally.
4. Bring the rice and water to the boil in a small saucepan. Cover and simmer for 35-45 minutes, until the water has been absorbed and the rice is tender.
5. Combine the rice, preferably while still warm, with the parsley and pepper.
6. To serve, shred the Chinese leaves and divide between 4 dinner plates. Top with spoonfuls of rice. Core and dice the unpeeled apple and arrange on top of the rice on each plate, along with the pieces of kipper. Garnish each plate with a lemon wedge if liked.
2. Drain the kippers, scrape off the skin and cut the fish into bite-size pieces.
3. Place the fish in a glass or pottery dish and pour the lemon juice, oil and coriander (if using) over. Refrigerate for 3-4 hours, stirring occasionally.
4. Bring the rice and water to the boil in a small saucepan. Cover and simmer for 35-45 minutes, until the water has been absorbed and the rice is tender.
5. Combine the rice, preferably while still warm, with the parsley and pepper.
6. To serve, shred the Chinese leaves and divide between 4 dinner plates. Top with spoonfuls of rice. Core and dice the unpeeled apple and arrange on top of the rice on each plate, along with the pieces of kipper. Garnish each plate with a lemon wedge if liked.
