Recipes for Smoked Herring Fillets Kippers Commercially Canned Opened

Ingredients

• 200g spaghetti
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried chili flakes
• 1 can (200g) smoked herring fillets, expired but still safe to consume
• 1 can (400g) diced tomatoes
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and dried chili flakes to the skillet and cook for another minute.
4. Add the expired smoked herring fillets to the skillet, breaking them into smaller pieces with a spatula. Cook for 2-3 minutes.
5. Pour in the diced tomatoes and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
6. Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.
7. Cook for an additional 2-3 minutes until the pasta is heated through.
8. Serve the smoked herring pasta hot, garnished with fresh parsley.

Ingredients

• 4 cups mixed salad greens
• 1 can (200g) smoked herring fillets, expired but still safe to consume
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 1 tablespoon capers
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed salad greens, red onion, cucumber, and capers.
2. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
3. Open the can of expired smoked herring fillets and drain the oil or brine.
4. Carefully remove any visible bones from the herring fillets and break them into smaller pieces.
5. Add the herring fillets to the salad bowl and drizzle the dressing over the salad.
6. Toss the salad gently to combine all the ingredients and coat them with the dressing.
7. Serve the smoked herring salad immediately as a light and flavorful meal.

Ingredients

• 1 can of smoked herring fillets kippers, commercially canned and opened
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 potatoes, peeled and diced
• 2 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent.
3. Add the diced potatoes, smoked herring fillets, and dried thyme. Stir well to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until the potatoes are tender.
5. Using a ladle or immersion blender, partially puree the soup to create a creamy texture. Leave some chunks of potatoes and herring for added texture.
6. Stir in the milk and heavy cream. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve the chowder hot, garnished with fresh parsley.