One of the references mentions that preserved herrings are called kippers,a nd that they can be preserved by salting OR salting and smoking OR smoking. Perhaps the term smoked kipper is to imply these are definately smoked, not just salted? Or as one part site says, modern kippers are lightly smoked for flavour and have a short shelf life, so perhpas smoked kippers get the full preservation treatment. Certainly the online sites of traditional kipper makers all imply that the smoking is the major thing they do.
Cook America says
Kipper - To kipper means to cure, usually fish, by cleaning, salting and drying or smoking. It also means a male salmon during or shortly after spawning. When a herring is kippered it is first butterflies, cured in brine, and then cold smoked. It has a Smokey, salty flavor and is usually given an artificial golden color. When a salmon is kippered in the U.S. it is a chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red. In Europe a split salmon is soaked in brine and cold smoked.
kippered herring - Also called kippers. These are herrings that have been split down the middle and cold-smoked in a solution of brine.
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