Traditional Holyhead Kipper & Potato Bake

Skin and debone smoked kippers, then flake the flesh. Thinly slice potatoes and parboil for 5 minutes.

Layer the potatoes, sliced onions, and kipper flakes in a buttered baking dish.

Whisk together double cream, eggs, and plenty of black pepper. Pour over the mixture.

Bake at 190°C (375°F) for 25-30 minutes until bubbling and golden-brown.

A smoky, comforting island dish from Holyhead on Anglesey.