Spicy Kippers with crispy potatoes and avocado

Spicy Kippers with crispy potatoes and avocado
Fishboxer Michael from Fishbox HQ


  • 65g butter
  • lemon 1/2, zested and juiced
  • 1/2 tsp smoked paprika 
  • flat-leaf parsley finely chopped
  • chilli flakes
  • olive oil
  • 500g potatoes, cut into 1cm cubes
  • 4 Fishbox smoked kippers 
  • 2 avocados



  • Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. 
  • Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. for 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
  • Season the potatoes with salt and pepper.
  • Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook.
  • Put the avocado halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), arrange on the serving plates and squeeze over a little lemon juice and a pinch of chilli flakes.
  • Divide the potatoes between four plates and add a kipper to each, with another slice of the spiced butter.