Today we visited the Ministry of Food exhibition at the Imperial War Museum and had a great time learning about the war waged in allotments, kitchens and even public gardens! And how was food grown and prepared in London under the Blitz… Here is one of the recipes of the times.
Take one fillet of smoked kipper (or mackerel) per person and one egg for two people. Flake the fish flesh, beat the eggs lightly, mix both and season.
Put some rapeseed oil in a frying pan and scramble the mix over medium heat for a few minutes, being careful not to overcook the eggs so they remain creamy. Turn off the gas and add a dollop of crème fraîche and a pinch of dill before serving warm.
Note that the original war-time recipe did not include these last two ingredients!
Tonight, I made it with smoked mackerel and served it with a salad of chopped cucumber, avocado and mango seasoned with olive oil and soya sauce. But it would also make a delicious alternative to kedgeree for a nice sunday brunch.