Smoked Fish with Cream

Preparation info

    • Difficulty


Appears in

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

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

By A D Livingston

Published 2010

  • About

Here’s a dish that I like to cook in a large cast-iron skillet. A large electric skillet will also work.


  • 2 pounds smoked fish
  • ½ cup half-and-half or light cream
  • 2 tablespoons butter
  • salt and freshly ground black pepper
  • chopped fresh parsley or green onion tops


    Melt the butter in a skillet and sauté the fish for 1 minute on each side. Sprinkle on a little salt and black pepper, then pour in the cream. Simmer (do not boil) for 5 minutes. Turn the fish and simmer for another 5 minutes. Place the fish on a serving platter and pour the pan liquid over it. Garnish with parsley or green onion tops. Serve with boiled new potatoes, steamed vegetables, and hot bread.