10 cherry tomatoes, ideally on the vine 4 slices of rye bread
half a lemon
freshly ground black pepper
1 Grill the kippers and tomatoes for around 5 minutes until the fish is heated through and the tomatoes start to soften.
2 Toast the bread, place a kipper on top of each slice, season with plenty of lemon juice and black pepper, and serve with the tomatoes.