Craster Kippers on Camera
Browse through the collection of videos below and watch our kippers being championed by the most well respected chefs in the industry.
Chef Specials & Classic Recipes
Looking for a little inspiration on what to do with our famous kippers once you have taken some home? Why not follow one of our classic recipes or try your hand at preparing a chef special!
Kenny AtkinsonHouse of Tides
Kenny is the owner chef at House of Tides and presents his Great British Menu fish course recipe; Craster Fish Pie.
Established in February 2014 and set within the beautifully restored Grade 1 listed 16th Century former merchant’s town house, House of Tides is located on the historic Newcastle quayside and just a stone’s throw away from the iconic Tyne Bridge.
Kenny’s palate for seasonality and sourcing the majority of his ingredients within the British Isles is translated through his classically trained, yet modern day inspired dishes.
Craster Fish Pie
For the seafood
- 2 smoked Craster kippers
- 100 medium boiling water
- 12 king prawns, shelled and deveined
- 1 tbsp olive oil
- A squeeze of lemon juice
- 200 g cooked white crab meat
For the mussels
- 1 tbsp rapeseed oil
- 1 large shallot, finely chopped
- 1 stalk of celery, finely chopped
- ½ leeks, white part only, finely chopped
- ½ fennel, finely chopped
- 2 cloves garlic, chopped
- 200 ml white wine
- 500 g mussels, cleaned and beards removed
For the sauce
- 20 g unsalted butter
- 200 ml hot mussel stock, (from above)
- 100 ml hot cooking liquid of kippers, (from above)
- 75 ml double cream
- ½ tbsp wholegrain mustard
- 1 tbsp finely chopped chives
- ½ lemons, juice only
For the mash
- 1 kg Ratte potatoes, peeled
- 100 g cold unsalted butter, cut into cubes
- 150 ml double cream
For the garnish
- 400 g baby spinach, washed
- 1 tbsp butter
- 1 bunches spring onions, trimmed and thinly sliced
- 1 egg, lightly beaten
- 50 g freshly grated parmesan
- 50 g breadcrumbs
- For the seafood: place the kippers into a deep pot, pour over the boiling water over and cover with a lid. Set aside for five minutes, then strain the kippers through a sieve, reserving the ‘stock’ for the sauce.
- For the mussels: heat the oil in a large pan, then add the shallot, celery, leek, fennel and garlic and cook until softened. Add the white wine and cook until the liquid has reduced in volume by half.
- Meanwhile, discard any mussels that do not close when tapped firmly on a hard surface. Add the remaining mussels to the pan, cover with a lid and cook over a high heat for 2-3 minutes, or until all of the mussels have opened. Discard any that remain closed.
- Strain the cooked mussels through a sieve, reserving the cooking liquid. Pick the mussels from their shells and set aside. Return the cooking liquid to the pan and simmer until reduced by half (about 200ml), then set aside until needed.
- For the sauce: melt the butter in a medium saucepan, then add the flour, stirring until smooth. Cook for 2-3 minutes, stirring continuously, until the mixture turns a light golden-brown.
- Mix together the mussel cooking liquid and kipper ‘stock’. Slowly add the mixture to the pan, one ladle at a time, whisking continuously to incorporate. When all the liquid has been incorporated, continue to whisk to prevent lumps from forming, until the sauce reaches a creamy consistency.
- Simmer the sauce gently for 10-15 minutes, or until thickened enough to coat the back of a wooden spoon. Stir in the double cream, mustard, chives and lemon juice. Season to taste with salt and freshly ground black pepper.
- Remove the bones from the kippers and flake the meat into large chunks.
- Heat a griddle or frying pan over a high heat until smoking hot, then rub the prawns in a little oil and fry for 1-2 minutes on both sides, or until they turn pink. Remove from the heat and squeeze over some lemon juice. Roughly chop the prawns and set aside.
- For the mash: cook the potatoes in a pan of boiling salted water for 15-20 minutes, or until tender (a knife should slide easily into the potato). Drain and shake off any excess water. Return the potatoes to the pan and lightly dry out over a medium-low heat. Pass the cooked potato through a potato ricer into a clean pan.
- Place the pan over a low heat and stir in the cubes of cold butter until smooth and creamy. Season to taste with salt and freshly ground white pepper. Stir in the double cream until well combined, then spoon the mash into a piping bag and set aside until needed.
- Preheat the oven to 180C/160C fan/gas 4.
- For the garnish: blanch the baby spinach in a pan of boiling salted water for 15-20 seconds, then drain and refresh in ice water. Drain again, then squeeze out any excess liquid from the spinach with your hands.
- In a separate pan, melt the butter over a medium-low heat and gently sweat the spring onions for 2-3 minutes, or until tender. Spoon the spring onions into a muslin cloth or clean tea towel to drain off any excess liquid.
- Neatly arrange the blanched spinach in the bottom of a pie dish and add the picked mussel meat, chopped prawns, crabmeat and flaked kipper meat. Finish with a layer of spring onions, then spoon the sauce over. Pipe the mash over to cover. Alternatively, spoon the mash on top.
- Brush the top of the mash with the beaten egg, then sprinkle over the grated parmesan and breadcrumbs. Bake for 10 minutes, then turn the grill to high and grill for five minutes, or until the filling is piping hot throughout and the topping is golden-brown and crisp.
Smoked Salmon Mousse
Keith Taylor, from his book Eating Out by Staying In
The preservation of foods which have a season of abundance before scarcity or prohibition has resulted in many preserving techniques allowing the eating of such goodies at future dining dates. One such method has been developed to perfection is the art of smoking over oak sawdust after brining. Such magic is preformed by Neil Robson at the tiny Northumbrian fishing village of Craster, using farmed salmon available all year round.
1 large cups full of smoked salmon pieces
½ a teaspoon full of lemon juice
A large pinch of paprika
½ a cup of whipped cream
3 tablespoons of liquid aspic jelly
2 teaspoons of lumpfish roe or caviar if it’s that sort of night
A hard boiled egg, grated
An electric blender
A soufflé dish or two ramekin dishes
A rubber spatula
- Place the smoked salmon pieces, lemon juice and paprika into the blender, whiz to a smooth paste then turn into a mixing bowl.
- Whisk the cream into soft peaks that just stand on the end of the whisk and ever so gently fold into the smoked salmon paste until all is uniformly pink. Remember that the gentler you fold the lighter will be the mousse – so take care.
- Now as gently as you added the cream, fold into the mixture the liquid aspic jelly and allow the mixture to stand for half an hour.
- With a piece of butter paper grease the inside of the soufflé or ramekin dishes and then arrange the lumpfish roe as you would wish to see it when you turn it out ( it will be on top)
- With the spatula gently fi ll your souffle or ramekin dish and add a final drop of aspic to seal, before placing in the fridge for two hours.
- Slowly turn out your mousse on to your serving dish, marveling at your lumpfish design, garnish with quarter of a lemon and some grated hard boiled egg.
- Take to the table wearing green waders and a deerstalker hat covered in flies (artificial).
For more recipes and to order Keith’s book visit www.eatingoutbystayingin.com
Craster Kipper Toasties
2 cooked kippers
2 slices of hot toast
Grated cheddar cheese
2 tbsp double cream
Butter the hot toast generously and add a dash of Worcester sauce.
Mash the kipper fillets, and stir the cream in. Add the cheese to taste (about a teacup).
Spread this mixture onto the toast, and grill until the cheese bubbles. Serve hot, with long glasses of ice cold Newcastle Brown Ale.
Sir John Craster Breakfast Kipper
To enjoy kippers as they should be, it’s best to ‘jug’ them.
Fill a large jug with boiling water, and simply place the kipper in head first with the tail just above the surface of the water. Leave for six minutes only, and your kipper will be cooked to perfection.
If you want to cook your kippers in a microwave oven, first cut off the head and tail. Place on a microwaveable plade and cover. Cook on full power for two and a half minutes. Serve immediately with newly baked brown bread and butter.