Marinated Kipper Fillets
|Kipper fillets||1 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Wine vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
Peel and slice the carrot and onions.
Place kipper fillets in a glass or pottery bowl, layered with slices of carrot, onion rings, sprigs of fresh thyme, bay leaves and cloves.
Pour oil and wine vinegar or lemon juice over and leave for 24 hours in a cool place.
Serve with potato and onion salad, or bread.