• 8 kippers
  • 100 g butter
  • 4 lemon wedges
  • brown bread (or toast) and butter for serving


  • Place the kippers, skin side uppermost, on a piece of foil on the grill rack, dividing the butter between each fillet.
  • Preheat the grill, then cook the kippers gently for about 5 minutes until the skin is crisp and the fish is hot and cooked through.
  • Serve, flesh side up, on hot plates with the lemon wedges and thinly sliced brown bread, or toast, and butter.