Marinated Kipper Fillets

[Starters]

8 kipper fillets

1 small onion, sliced

2 bay leaves

freshly ground black pepper

1 teaspoon dry English mustard

150ml/¼ pint olive oil

1 teaspoon soft light brown sugar

1-2 tablespoons lemon juice

TO SERVE

lemon wedges 

brown bread and butter

1. Skin kippers and cut into wide strips diagonally.

2. In a small dish layer the fillets with the onion and bay leaves, grinding black pepper between the layers.

3. Place mustard, oil, sugar and lemon juice in a jar with a lid and shake vigorously. Pour over fillets.

4. Cover dish with cling film or a lid and refrigerate for at least 2 days, preferably a week.

5. Drain of most the oil and discard the onion and bay leaves.

6. Serve with lemon wedges. Hand bread and butter out separately.