I am sure there are many very traditional ways of tackling a Craster kipper.. But I decided to improvise with my own ideas.
This recipe was more than ample for a supper for 4 people.
2 Craster Kippers
1 small cup of large cous cous (dry weight, then cooked with 3x water, according to packet instructions)
About 6 heaped tablespoons of pre-cooked chickpeas (soaked overnight then simmered, or a couple of cans of chickpeas would do)
1 big onion, chopped
3 garlic cloves
1 green pepper chopped into small pieces
a cup of dry cider
Fry the onions, garlic and pepper gently. Whilst those are sizzling quietly in the pan, remove the fish meat from the bones and skin of the kippers. That is quite a tricky task. I used a very sharp knife to score down the major skeletal lines, then tried to pull away the flesh leaving as many bones as possible behind. Keep the skin, bones and head of the fish to make fish stock later (recipe to follow). Add the fish to the pan and heat through slowly. Then add the chickpeas and cous cous, pour over the cider, add a generous grinding of black pepper, and heat through thoroughly (being careful not to over cook).
This was a really simple dish to make, very quick, with strong, robust smokey-oak flavours. I had mine with a half (or so..) of my favourite Herefordshire Westons organic dry cider and a hunk of very fresh French bread, but I think it is probably crying out for accompaniment of Northumbrian traditional beer and a bit of a tune on the Northumbrian pipes...