Ritchie's Spicy Sunday Kippers

Created by: Charlotte Rogers

4 Ritchie's kippers
lemon 1/2, zested and juiced
smoked paprika 1/2 tsp
flat-leaf parsley, 1 tbsp finely chopped
chilli flakes
olive oil
waxy potatoes about 500g, peeled and cubed
avocados 2 ripe


A modern take on a old fashioned kipper brekky. Spice up your weekend with Ritchie's! 

Ready in 45 minutes.  

Serves 4



  1. Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill.
  2. Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. Don’t stir them round, but let them crisp up on each side before you turn them. They should take 15-20 minutes until evenly brown, tender, and a knife goes into them easily
  3. Season the potatoes with salt and pepper. Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook. Alternatively add a few dabs of the spiced butter and grill for 5 minutes.
  4. Cut the avocados in half and remove the stone. Using a dessert spoon, scoop the flesh from the skin, in one piece, and discard the skin. Put the halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), keeping the shape of the avocado. Push the top pieces to the right, and the bottom pieces to the left on the chopping board, but make sure the slices are still overlapping slightly, so you make a thin strip of overlapping avocado slices. Starting from one end, curl the pieces into a spiral, tucking in any pieces that fall out. It should end up looking like a flower. Squeeze over a little lemon juice and a pinch of chilli flakes.
  5. Divide the potatoes between 4 plates and add a kipper to each, with another slice of the spiced butter. Add an avocado flower to each plate.

Credit: Olive Magazine