Authentic Islay Whisky-Soaked Smokey Kippers

Place whole kippers (smoked herrings) in a shallow dish.

Drizzle with a generous measure of smoky Islay Scotch whisky and let soak for 10 minutes.

Melt a little butter in a pan and gently fry the kippers for 2-3 minutes on each side until heated through.

Serve on a warm plate with a squeeze of lemon and wholemeal bread.

The smoky peat of the whisky perfectly complements the smoked fish.