When it comes to cooking, there are few ingredients as versatile and flavorful as smoked fish. Whether you’re looking for a quick and easy snack or a show-stopping main course, smoked fish is the perfect addition to your repertoire. In this article, we’ll explore 18 mouth-watering recipes that put a twist on traditional smoked fish dishes. From classic bagels to creative salads, savory dips to indulgent pies, these recipes will inspire you to get out of your comfort zone and experiment with new flavors.
Whether you’re a seasoned chef or a culinary newbie, the rich flavor of smoked fish is sure to impress. So, what are you waiting for? Dive into the world of smoked fish and discover a whole new level of deliciousness! In this article, we’ll share some of our favorite recipes that showcase the versatility of smoked fish.
Smoked Salmon and Dill Cream Cheese Bagel
Elevate your bagel game with this flavorful combination of smoked salmon, tangy cream cheese, and fresh dill.
Ingredients:
– 1 bagel (toasted)
– 2 tablespoons softened cream cheese
– 1 tablespoon chopped fresh dill
– 2 slices smoked salmon (about 1 ounce each)
– Salt and pepper to taste
Instructions:
1. Preheat your toaster or oven to toast the bagel.
2. Spread the softened cream cheese evenly over the toasted bagel.
3. Sprinkle the chopped fresh dill on top of the cream cheese.
4. Place the smoked salmon slices on top of the dill, slightly overlapping each other.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 5-7 minutes (includes toasting bagel)
Smoked Trout and Avocado Salad
A refreshing and flavorful salad perfect for a light lunch or dinner. Smoky trout pairs beautifully with creamy avocado, crunchy red onion, and tangy lemon.
Ingredients:
– 1/2 cup smoked trout, flaked
– 1 ripe avocado, diced
– 1/4 cup thinly sliced red onion
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine the smoked trout, avocado, and red onion.
2. Squeeze the lemon juice over the mixture and toss gently.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Garnish with fresh parsley or dill, if desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Smoked Mackerel Pâté with Lemon Zest
A classic Scandinavian appetizer, this smoked mackerel pâté is elevated by a burst of citrus flavor from the lemon zest. Perfect for a quick and elegant gathering.
Ingredients:
– 1 can of smoked mackerel (drained)
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon Dijon mustard
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Lemon zest (from 1 lemon)
Instructions:
1. In a medium bowl, combine smoked mackerel, heavy cream, butter, Dijon mustard, and parsley. Mix until smooth.
2. Stir in lemon juice, salt, and black pepper.
3. Taste and adjust seasoning as needed.
4. Transfer the mixture to a serving dish or ramekin.
5. Sprinkle lemon zest on top of the pâté.
Cooking Time: None required! This pâté is best served chilled, so refrigerate for at least 30 minutes before serving.
Smoked Haddock Chowder with Sweet Corn
Warm up with this comforting chowder featuring smoky haddock, sweet corn, and a hint of spice.
Ingredients:
– 1 pound smoked haddock fillets, flaked
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels, thawed
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onions and garlic in a little oil until softened.
2. Add the flaked haddock, corn kernels, chicken broth, and paprika. Bring to a simmer.
3. Reduce heat and let cook for 5-7 minutes, or until the haddock is cooked through.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Smoked Fish Tacos with Mango Salsa
Smoked Fish Tacos with Mango Salsa Recipe
Discover the perfect fusion of bold flavors and textures in this Smoked Fish Tacos with Mango Salsa recipe. This unique combination will transport your taste buds to a tropical paradise.
Ingredients:
– 1 pound smoked fish (such as trout or salmon), flaked
– 8 corn tortillas
– Vegetable oil for brushing
– Mango salsa (see below)
– Lime wedges, sliced radishes, and cilantro leaves for garnish
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Brush both sides of the corn tortillas with vegetable oil.
3. Warm the tortillas in the preheated oven for 5-7 minutes, or until pliable and slightly softened.
4. Assemble the tacos by spooning flaked smoked fish onto a warmed tortilla, followed by a dollop of mango salsa.
5. Garnish with lime wedges, sliced radishes, and cilantro leaves.
Cooking Time: 15-20 minutes
Enjoy your Smoked Fish Tacos with Mango Salsa!
Smoked Sardine Bruschetta with Cherry Tomatoes
Smoked Sardine Bruschetta with Cherry Tomatoes
A flavorful twist on the classic bruschetta, this recipe combines the rich taste of smoked sardines with sweet and tangy cherry tomatoes.
Ingredients:
- 4-6 slices of baguette, toasted
- 1 can of smoked sardines in olive oil (drained)
- 1 pint of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- 1 tablespoon of extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Toasted the baguette slices.
- Mix smoked sardines with garlic, parsley, salt, and pepper.
- Drizzle with extra virgin olive oil.
Cooking Time:
About 10-15 minutes (including preparation time)
Smoked Whitefish Dip with Fresh Herbs
A refreshing twist on traditional dip recipes, this Smoked Whitefish Dip combines the rich flavor of smoked whitefish with the brightness of fresh herbs. Perfect for a light and flavorful snack or appetizer.
Ingredients:
– 1 (6 oz) package smoked whitefish, flaked
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh chives
Instructions:
1. In a medium bowl, combine smoked whitefish, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper. Mix until smooth.
2. Stir in chopped fresh dill and chives.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with additional fresh herbs if desired.
Cooking Time: 10-15 minutes (includes chilling time)
Smoked Tuna Niçoise Salad
Experience the rich flavors of the Mediterranean with this Smoked Tuna Niçoise Salad, featuring tender smoked tuna, creamy eggs, and crunchy vegetables.
Ingredients:
– 1/2 cup cooked chickpeas
– 1/4 cup chopped hard-boiled egg
– 1/4 cup diced red bell pepper
– 1/4 cup pitted green olives, sliced
– 2 tablespoons smoked tuna (canned or fresh)
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium bowl, combine chickpeas, egg, bell pepper, and olives.
2. Flake the smoked tuna into small pieces and add to the bowl.
3. Drizzle olive oil and white wine vinegar over the ingredients; season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Smoked Herring and Potato Hash
A hearty, comforting dish that combines the rich flavor of smoked herring with the simplicity of a potato hash.
Ingredients:
– 1 can of smoked herring, drained and flaked
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the diced potatoes, garlic, salt, and pepper to the skillet. Cook for an additional 10-12 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
4. Stir in the flaked smoked herring and cook for 1-2 minutes, until heated through.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Smoked Cod Fish Cakes with Remoulade
Experience the rich flavor of smoked cod combined with a tangy remoulade sauce in these delicious fish cakes.
Ingredients:
– 1 can of smoked cod (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Remoulade sauce (see below for recipe)
Instructions:
1. In a medium bowl, combine cod, panko breadcrumbs, onion, garlic, egg, lemon juice, salt, and pepper. Mix until just combined.
2. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
3. Heat about 1/2 inch of oil in a large non-stick skillet over medium-high heat. Cook fish cakes for 3-4 minutes per side, or until golden brown and crispy.
4. Serve hot with remoulade sauce (recipe below).
Remoulade Sauce:
– 1 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Mix all ingredients together in a small bowl until smooth.
Cooking Time: 12-15 minutes
Smoked Eel Sushi Rolls with Wasabi Mayo
Experience the bold flavors of Japanese cuisine with this unique sushi recipe, featuring smoked eel and a spicy kick from wasabi mayonnaise.
Ingredients:
– 1/2 cup cooked smoked eel
– 1/4 cup sushi rice
– 1/4 cup water
– 1 sheet nori seaweed
– 1 tablespoon wasabi mayonnaise
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the smoked eel into thin strips, about 1 inch long.
3. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a small border at the top.
4. Place two or three pieces of smoked eel in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice the roll into individual pieces.
7. Serve with wasabi mayonnaise and garnish with sesame seeds and chopped scallions.
Cooking Time:
– 15-20 minutes (including preparation time)
Smoked Fish Pie with Cheesy Mash Topping
Smoked Fish Pie with Cheesy Mash Topping
A hearty and flavorful pie filled with smoked fish, potatoes, and peas, topped with a creamy cheesy mash.
Ingredients:
– 1 packet of puff pastry, thawed
– 250g smoked fish (such as salmon or trout), flaked
– 2 large potatoes, peeled and diced
– 100g frozen peas
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 150ml milk
– 50g grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 200°C (180°C fan).
2. Roll out the puff pastry on a floured surface to a thickness of about 3mm.
3. In a large bowl, combine the smoked fish, potatoes, peas, butter, onion, and garlic.
4. Season with salt and pepper to taste.
5. Spoon the mixture onto one half of the pastry, leaving a 1cm border around the edges.
6. Brush the edges with a little milk.
7. Roll out the remaining pastry to the same size as the first piece.
8. Place the second piece on top of the filling and press the edges together to seal.
9. Use a fork to crimp the edges and create a decorative border.
10. Bake for 30-40 minutes, or until the pastry is golden brown.
11. Meanwhile, boil the milk with the grated cheese until smooth.
12. Serve the pie with the cheesy mash topping spooned over the top.
Cooking Time: 30-40 minutes
Smoked Anchovy Pasta with Garlic and Chili
A savory and spicy pasta dish that combines the rich flavor of smoked anchovies with the boldness of garlic and chili flakes.
Ingredients:
– 8 oz spaghetti
– 1/4 cup smoked anchovies, rinsed and chopped
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/4 cup olive oil
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add the chopped garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant and golden.
3. Add the red pepper flakes and cook for an additional minute, stirring constantly.
4. Stir in the chopped smoked anchovies and cook for 1-2 minutes, until heated through.
5. Combine cooked spaghetti and anchovy mixture. Season with salt and black pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Smoked Swordfish Skewers with Pineapple Glaze
Savor the sweet and smoky flavors of this unique seafood dish, perfect for a summer barbecue or dinner party.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1 cup wood chips (hickory or applewood work well)
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp pineapple juice
– 1/4 cup chopped fresh pineapple
– 10 bamboo skewers
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, soy sauce, honey, and pineapple juice.
3. Thread swordfish into skewers, leaving a small space between each piece.
4. Place skewers in the smoker for 20-25 minutes, or until cooked through.
5. Meanwhile, prepare the glaze by mixing chopped pineapple with the sugar mixture.
6. Brush the glaze over the swordfish during the last 10 minutes of smoking.
7. Serve immediately and enjoy!
Cooking Time: 30-35 minutes
Smoked Bluefish Spread with Crackers
Elevate your snack game with this rich and savory spread featuring smoked bluefish, perfect for crackers or veggies.
Ingredients:
– 1/2 cup smoked bluefish, flaked
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
– Crackers or crudités for serving
Instructions:
1. In a medium bowl, combine smoked bluefish, mayonnaise, Dijon mustard, lemon juice, and garlic.
2. Mix until well combined and smooth.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with crackers or crudités.
Cooking Time: 5-7 minutes (prep time), 30 minutes (refrigeration time)
Smoked Catfish Gumbo with Okra
This hearty gumbo recipe combines the rich flavors of smoked catfish with the velvety texture of okra, perfect for a cozy dinner.
Ingredients:
– 1 lb smoked catfish fillets, flaked
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups fish stock
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 tablespoons chopped scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add flaked catfish, okra, diced tomatoes, fish stock, paprika, cayenne pepper, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions before serving.
Cooking Time: 25-30 minutes
Smoked Mullet and Roasted Pepper Salad
Smoked Mullet and Roasted Pepper Salad: A Flavorful Twist on a Classic Pairing
Ingredients:
– 1 pound smoked mullet (or other mild-flavored fish), flaked
– 2 large bell peppers, any color, roasted
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 30-40 minutes, or until charred and blistered.
3. In a large bowl, combine flaked smoked mullet, roasted bell peppers, olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh parsley or basil leaves before serving.
Cooking Time: 45 minutes (including roasting time)
Smoked Perch Frittata with Spinach
Elevate your breakfast game with this rich and flavorful Smoked Perch Frittata, packed with wilted spinach and a hint of smokiness.
Ingredients:
– 6 eggs
– 1/2 cup diced smoked perch
– 1/4 cup chopped fresh spinach
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the smoked perch and cook for 2-3 minutes or until heated through.
3. In a separate bowl, whisk together eggs and a pinch of salt.
4. Pour the egg mixture over the smoked perch in the skillet.
5. Cook for 1-2 minutes or until the edges start to set.
6. Sprinkle chopped spinach evenly over the top.
7. Transfer the skillet to the oven and bake for 12-15 minutes or until the eggs are cooked through and the frittata is golden brown.
8. Remove from the oven and let cool slightly. Slice into wedges and serve hot. If desired, sprinkle with grated cheddar cheese.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your cooking game with these 18 savory smoked fish recipes that add a twist to traditional dishes! From Smoked Salmon and Dill Cream Cheese Bagel to Smoked Swordfish Skewers with Pineapple Glaze, each recipe combines the rich flavor of smoked fish with unexpected ingredients like mango salsa, lemon zest, and wasabi mayo. Discover innovative ways to use smoked trout, haddock, mackerel, and more in dishes ranging from tacos and bruschetta to chowder and sushi rolls. Perfect for seafood lovers and adventurous cooks alike!