Traditional Holyhead Kipper & Potato Bake

Layer thinly sliced potatoes and flaked kipper fillets (smoked herring) in a buttered baking dish.

Pour over a generous amount of double cream and season heavily with black pepper. Be careful with salt as kippers are already cured.

Bake at 180°C (350°F) for 45-50 minutes until the potatoes are tender and the top is golden and bubbling.

A hearty port-town breakfast or lunch staple from Holyhead.