Kippers with Harissa potatoes
Kippers with Harissa potatoes
Kippers with Harissa potatoes
Harissa
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
4 cloves garlic
½ red onion, chopped
4 red chillis, seeds removed and chopped
1 red pepper, seeds removed and chopped
25ml oil
Toast the seeds in a dry pan until they pop and then blend to a fine powder. Place in a blender with the remaining ingredients and blend to a smooth paste. Place the paste in a pan and cook for about 10 minutes, stirring constantly until thick. Season with salt to taste.
6 kippers or 4 smoked mackerel, cut into 4 pieces per fillet
4 large King Edward or other floury potato, peeled and cut into 2cm dice, boiled and drained
1 red onion, chopped
2 tablespoons oil
25g butter
4 chopped scallions
Chopped coriander
Heat the oil in a large pan until hot and add the potatoes and onion. Cook for a minute and dot the butter around.
Add the kippers. Cook for 5 minutes, tossing occasionally.
Add 2 tablespoons of the harissa ( the rest will keep in the fridge for a couple of weeks and is lovely with roast chicken, vegetables or steak)
Cook for a couple of minutes, add the scallions and coriander and serve.
( Great for after a cold water swim!)
