Place the kippers in a tall jug with the tails sticking out of the top. Pour boiling water carefully into the jug, right up to the top. Leave to stand.
Meanwhile, mix the butter and chopped parsley together in a mixing bowl. Gradually add the grated apple and cider and set aside.
After the kippers have been in the water for about 2-3 minutes, drain well and transfer the kippers to a plate.
Spoon the butter over the kippers and garnish with the lime juice and zest.
Serve with sliced bread.
