Place each fillet onto a chopping board, cut into 5cm (2") slices and transfer into a serving dish. Pour over the lime juice and arrange the slices of lemon between the Kippers. Add the onion, peppercorns, sugar and thyme or chervil. Spoon over the oil, cover and refrigerate for twenty-four hours. Serve as a starter with warmed new potatoes, halved and tossed in a creamy dressing.
Serves 4
Nutritional Values per Portion (approx.) 240 Kilocalories, 16g protein, 18g Fat, 4g Carbohydrate, 1g Fibre