Kipper Cake

Instructions

1. Preheat your oven to 375°F (190°C) and grease a round baking dish with a bit of butter to prevent sticking.

2. In a large pot, add the chopped potatoes and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, around 15-20 minutes. Drain the potatoes and return them to the pot.

3. While the potatoes are cooking, place the kippers in a bowl and cover with boiling water. Let them sit for 5 minutes to soften slightly. Drain the kippers and flake them into bite-sized pieces, removing any remaining bones.

4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they are soft and translucent, about 5-7 minutes.

5. Add the flaked kippers to the leeks in the pan and stir gently to combine. Cook for an additional 2-3 minutes to blend the flavors. Remove from heat and set aside.

6. Mash the cooked potatoes in the pot with a potato masher or fork, gradually adding in the milk and remaining 2 tablespoons of butter. Season with salt and pepper to taste.

7. Spread half of the mashed potatoes in an even layer on the bottom of the prepared baking dish. Spoon the kipper and leek mixture over the potatoes, spreading it out evenly. Top with the remaining mashed potatoes, smoothing the top with a spatula.

8. Bake the Kipper Cake in the preheated oven for 30-35 minutes or until the top is golden brown and the edges are starting to crisp up.

9. Once cooked, remove the Kipper Cake from the oven and let it rest for a few minutes before serving. Garnish with chopped parsley for a pop of color and freshness.

10. Slice the Kipper Cake into wedges and serve warm, either as a main course with a side salad or as part of a hearty brunch spread alongside eggs and toast.