Scrambled Kipper On Toast
|Kipper fillet||8 (Fresh or Frozen)|
|Salt||To Taste (Very Little Quantity Required)|
Separate the kipper fillets and poach in water for 5 minutes.
When cooked, drain and flake the fish coarsely, removing the skin.
Break the eggs into a basin.
Add the milk and seasoning and beat lightly with a fork.
Meanwhile toast the bread, cut off crusts and spread with 1 oz. margarine.
Keep hot, melt the remaining ounce of margarine in a pan, add the eggs and cook gently, stirring occasionally.
When nearly set add the flaked kippers.