Fish Toast


Preparation info
  • Serves

    6 to 8

    as a single appetizer .
    Appears in

    By Irene Kuo

    Published 1977

    • About

    The fish is moist and fluffy. It is delicate but not bland, each bite nicely seasoned by the ham and parsley. The ham is the main seasoning agent—only a very tasty cured ham, meat from a smoked knuckle, or a very good baked ham should be used.


    • ½ pound fillet of flounder, sole, or pike (any fine-textured fish)
    • ¼ cup water



    Lay the fillet, membrane side down, on a chopping board, and with the tip of a wet cleaver scrape the fish lightly in short outward strokes. Discard any stringy membrane or tiny bones if any. When finished, pile the fish scrapings together, sprinkle with 1 tablespoon of the wa