Marinated Kippers

8 kipper fillets, fresh or frozen and thawed
1 onion, peeled and very thinly sliced
8 black peppercorns
2 bay leaves
8 tablespoons polyunsaturated vegetable oil
2 tablespoons cider vinegar

Skin the kipper fillets and place in a shallow earthenware or china dish with the onion, peppercorns and bay leaves. Spoon over the oil and vinegar, then cover and leave to marinate for 24 hours, turning once or twice.

Serve chilled with wholemeal bread and butter. SERVES 4