Marinated Kipper Fillets

• 6 to 8 kipper fillets
• 1 large lemon (or juice to cover)
• 6 scallions, chopped
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar (or more to taste)
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper to taste

1. Skin the fillets and remove any dark meat.
2. Trim the fillets into neat pieces.
3. Place in a nonmetal dish and cover with lemon juice.
4. Marinate overnight.
5. Drain the fillets and discard the lemon juice.
6. Make the vinaigrette dressing.
7. Combine the oil, vinegar, mustard, salt and pepper.
8. Correct seasoning.
9. Arrange the fillets on individual plates.
10. Pour the dressing over the fillets and sprinkle with scallions.
11. Serve with thin slices of fresh brown bread and unsalted butter.

kipper, lemon, scallions, olive oil, red wine vinegar, mustard, salt

Taken from cooking.nytimes.com/recipes/3190 (may not work)