Scandinavian Salt Fish

Preparation info

  • Feeds

    3 or 4

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

The Scandinavians developed a way of preparing salt fish with sour cream, and several other peoples, especially in the Middle East, cooked salt fish in cream or milk. Here’s my version:


  • 1 pound salt fish, boned and skinless
  • 1 tablespoon butter
  • ¼ chopped onion
  • ¼ cup sour cream
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • teaspoon white pepper


    Soak the salt fish in fresh water overnight or longer, changing the water several times. Flake or chop the fish and drain it well. Melt the butter in a frying pan and sauté the fish flakes for 6 or 7 minutes on high heat. Drain on brown paper. In a serving bowl, mix fish, sour cream, onion, parsley, lemon juice, and pepper. Serve cold on crackers.