1. Skin the kipper Fillets & cut into strips about 5mm/1/4 inch thick and about 3-5cm/1.5-2 inches long
2. Core the apples (leaving the skin on) & cut into small chunks.
3. Slice the onion into extremely thin 1/2 rounds. There should be more or less equal amounts of these three ingredients.
4. Combine the cream and yoghurt together, add a squeeze of lemon juice to taste & season with salt & pepper.
5. Mix into the Kipper, apple and onion mixture. Arrange 4 large Chinese leaves on a platter and heap the mixture into each leaf.
Garnish with lemon wedges and fresh parsley.