Serves 4 as a starter
Prepare the kippers and oranges a couple of hours in advance. Peel the oranges with a sharp knife, slicing off the rind and all the pith.
Cut between the membranes of the oranges to release each segment, working over a bowl to catch the juice, dropping the segments into the bowl as you go. Add the vinegar and lemon juice to the bowl.
Skin the kipper fillets, removing any bones you come across. Cut the flesh at a slight angle into slices 1-2cm thick. Add to the orange segments and toss together. Leave for an hour or so, tossing once or twice.
Peel the carrots and cut them into fine matchsticks, using a food processor or a mandolin if you have the right blade, or by hand if you don’t (grated carrot is not what you want here – it’s too soggy).
Toss the carrots with the kippers, oranges and olive oil and season with black pepper. Leave for another half hour or so, gently turning once or twice. Serve with buttered brown bread.