Traditional Holyhead Kipper & Potato Bake

Layer thinly sliced potatoes and onions in a buttered baking dish. Flake in pieces of hot-smoked kipper (herring).

Pour over a mixture of double cream and black pepper, ensuring the liquid reaches into the layers.

Bake at 180°C (350°F) for 45-50 minutes until the potatoes are tender and the top is golden and bubbling. A warming maritime classic from the port of Holyhead.