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smoked kipper rarebit-2

Smoked Kipper Rarebit

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4


  • 50ml white wine
  • 250ml/9oz milk
  • 200g/7oz kippers
  • 50g/2oz flour
  • 50g/2oz butter
  • 250g/9oz strong cheddar, grated
  • 1 tsp English mustard
  • 2 tbsp Worcestershire sauce
  • Juice of 1 lemon
  • 25g/1oz chopped parsley
  • 4 eggs for poaching
  • 1 tbsp vinegar
  • 4 large slices crusty bread


  1. Pour the white wine into a pan and reduce it down by half to burn off the alcohol. Add the milk and bring it up to a gentle simmer.
  2. Slide in your kipper fillets and cook for 1 minute. Than remove the pan from the heat allowing the milk to infuse and the kippers to finish cooking.
  3. Next melt the butter and add in the flour to form a roux.
  4. Remove the kippers from the infused milk and slowly, little by little stir the milk into the roux to make your sauce.
  5. Bring the sauce up to the boil stirring constantly to avoid it turning lumpy.
  6. Next add in the mustard, worcestershire sauce, cheddar cheese, lemon juice, and chopped parsley to the sauce.
  7. Flake up the kipper fillets which should by now be cool enough to handle and add them to the sauce.
  8. Toast four slices of your favourite crusty bread under a hot grill then spoon a generous helping of your kipper sauce on top.
  9. Next bring a pot of water to the boil, add the vinegar, and gently crack in the eggs. Poach for about 4 minutes so the yolks remain soft and molten. Than drain well on kitchen paper.
  10. Glaze your rarebits under the hot grill till golden and bubbling, top with the soft poached eggs and serve immediately.


alternative fish – smoked haddock or cod