Kipper Cocktail
Over a year ago
2,499 views
Ingredients
- 2 tins kipper fillets in brine
- 3 large dessert apples eg Fuji
- 150g cashew nuts. salted
- 250 ml sour cream or plain yoghurt
- 1 tbsp. tomato ketchup
- 2 heaped tsp. french mustard
- 3 x generous tbsp. mayonnaise
- sprigs of parsley
- 1 lemon
- salt & pepper
Accompaniment
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Description
An alternative to Prawn Cocktail. I do actually make this and its better than it looks! I normally just mix it up adding random amounts until I like the consistency.
Method
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1
1. Drain kippers and dry slightly on kitchen paper.
2. Then cut the flesh into smallish pieces but they will break up further when you mix it all together, so not too small.
3. Turn sour cream (or yoghurt) into a mixing bowl and beat with a fork until smooth and creamy
4. Mix the sour cream, mustard, tomato ketchup and mayonnaise together, grate in some lemon zest (if you like)
5. Peel and core the apples, cut into small chunks add lemon juice to prevent discolouration.
6. Mix the apples, kippers and about ¾ of the nuts in a bowl.
7. Pour the sauce over and toss lightly to coat the ingredients. Add some pepper if you wish, but the cashew nuts will probably add enough salt.
8. Divide into 6 serving bowls or glasses. Put them in the fridge for a while, at least 30 minutes, but not more than a couple of hours, otherwise the nuts will go soft.
9. Garnish with remaining nuts and parsley sprigs before serving with soft bread rolls.
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