Marinated kipper fillets

You will need

• 100g kipper fillets, skinned
• 60ml / 4 tbsp vegetable oil
• 30ml / 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 25g hazelnuts, finely chopped
• 1/4 tbsp caster sugar
• 1 orange
• 2 spring onions, trimmed and finely sliced
• Shredded lettuce to serve

To prepare

Cut the kipper fillets into thin strips and place in a shallow serving dish
Whisk together the oil, lemon juice, parsley, hazelnuts and sugar. Season well with salt and freshly ground pepper.
Pour the marinade over the strips of kipper and mix well to coat evenly. Cover and leave to marinate in the fridge for 2-3 hours.
Using a sharp serrated knife cut the top and bottom off the orange. Remove the skin by working around the orange in a spiral.
Divide the orange into segments by cutting either side of the membrane with a sharp knife.
To serve uncover the kipper fillets and stir in the orange segments and spring onions. Line 2 plates with the shredded lettuce and pile the kipper mixture on top. Serve chilled.

cooking for one or two