Get ready to indulge in a world of flavors with our collection of 20 mouthwatering smoked white fish recipes! Smoked white fish is a versatile ingredient that can be used in a variety of dishes, from comforting soups and stews to elegant appetizers and main courses. Whether you’re looking for something quick and easy or a more elaborate meal, we’ve got you covered.
In this article, we’ll explore the many uses of smoked white fish, including its starring role in classic recipes like chowder and risotto, as well as its unexpected appearances in dishes like tacos and quiche. With flavors ranging from bright and citrusy to rich and creamy, there’s something for every taste bud.
Stay tuned for our top 20 savory smoked white fish recipes, featuring a mix of familiar favorites and innovative twists on traditional dishes.
Smoked White Fish Chowder
This Smoked White Fish Chowder recipe combines the rich flavor of smoked fish with the warmth and comfort of a hearty chowder. Perfect for a cold winter’s day, this dish is sure to become a family favorite.
Ingredients:
– 1 pound smoked white fish (such as cod or haddock), flaked
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup potatoes, peeled and diced
– 1/2 cup all-purpose flour
– 1/2 cup milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add potatoes, flour, and smoked fish; stir to combine.
4. Gradually add milk, whisking continuously.
5. Bring mixture to a simmer; cook for 10-12 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Smoked White Fish Tacos with Lime Crema
Transform the classic taco into a sophisticated treat with the rich flavor of smoked white fish and a tangy lime crema.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Lime crema (see below)
– Chopped cilantro, lime wedges, and diced avocado for garnish
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, and black pepper.
3. Place the fish pieces in a shallow dish and sprinkle the spice mixture evenly over both sides of the fish.
4. Smoke the fish for 2-3 hours, or until it reaches an internal temperature of 145°F.
5. Warm tortillas by wrapping them in foil and heating in the oven at 350°F for 10 minutes.
6. Assemble tacos by placing smoked fish onto a warmed tortilla and topping with lime crema.
Lime Crema:
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1 minced garlic clove
– Salt to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 3-4 hours (including smoking time)
Smoked White Fish and Avocado Salad
This refreshing salad combines the rich flavor of smoked white fish with the creamy texture of avocado, all tied together with a zesty dressing. Perfect for a light lunch or dinner.
Ingredients:
– 1/2 cup smoked white fish (such as cod or tilapia), flaked
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the smoked white fish, avocado, red onion, and cilantro.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes (including chilling time)
Smoked White Fish Dip with Herbs
Elevate your snack game with this creamy and aromatic dip featuring smoked white fish, fresh herbs, and a hint of lemon. Perfect for parties or as a quick appetizer.
Ingredients:
– 1 (8 oz) package smoked white fish (such as cod or haddock), flaked
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon freshly chopped parsley
– 1 tablespoon freshly chopped dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine flaked smoked white fish, mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
2. Stir in parsley, dill, and lemon juice until well combined.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with crackers, chips, or vegetables.
Cooking Time: None
Smoked White Fish Pâté on Crostini
Elevate your appetizer game with this elegant and flavorful recipe featuring smoked white fish pâté atop crispy crostini. Perfect for a sophisticated gathering or everyday indulgence.
Ingredients:
– 1 (6 oz) package of smoked white fish (such as cod or haddock), flaked
– 1/4 cup cream cheese, softened
– 2 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1 baguette, sliced into 1/4-inch thick rounds
– Fresh parsley, chopped (optional)
– Crackers or crostini for serving
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together smoked fish, cream cheese, lemon juice, and Dijon mustard until well combined. Season with salt and pepper to taste.
3. Arrange baguette slices on a baking sheet. Toast in the oven for 5-7 minutes or until crispy.
4. Spoon pâté onto toasted crostini. Garnish with chopped parsley, if desired.
5. Serve immediately.
Cooking Time: 10-12 minutes
Smoked White Fish and Potato Hash
This recipe combines the rich flavor of smoked white fish with the comforting warmth of a crispy potato hash, perfect for a hearty breakfast or brunch.
Ingredients:
– 4 white fish fillets (such as cod or tilapia)
– 1 cup smoked paprika
– 2 tbsp olive oil
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (or use a charcoal grill with indirect heat).
2. Season fish fillets with smoked paprika, salt, and pepper.
3. Smoke fish for 30-40 minutes, or until cooked through.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat.
5. Add diced potatoes, onion, and garlic to the skillet; cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown and crispy.
6. Serve smoked fish on top of potato hash and enjoy!
Cooking Time: 40-50 minutes (including smoking time)
Smoked White Fish Benedict with Hollandaise
Elevate your brunch game with this indulgent twist on the classic Eggs Benedict. Smoked white fish adds a rich, savory flavor to the dish, while the creamy hollandaise sauce brings it all together.
Ingredients:
– 4 eggs, poached
– 1/2 cup smoked white fish (such as cod or haddock), flaked
– 4 English muffins, toasted
– 1/4 cup hollandaise sauce (recipe below)
– Salt and pepper to taste
Hollandaise Sauce:
– 3 large egg yolks
– 1/2 cup melted butter
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Poach eggs according to package instructions.
2. Toast English muffins and top with flaked smoked white fish.
3. Place a poached egg on top of the fish.
4. Drizzle hollandaise sauce over the egg.
5. Season with salt and pepper to taste.
Cooking Time:
– Poaching eggs: 3-4 minutes
– Toasting English muffins: 2-3 minutes
– Preparing hollandaise sauce: 5-7 minutes
Smoked White Fish and Cream Cheese Bagel
A classic combination gets a smoky twist with this recipe, perfect for a satisfying snack or light lunch.
Ingredients:
– 1 bagel (your choice of flavor)
– 6 oz smoked white fish (such as cod or tilapia), flaked
– 2 tbsp cream cheese, softened
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Split the bagel in half lengthwise.
3. Spread 1 tbsp of cream cheese on each half.
4. Top with flaked smoked white fish, leaving a small border around the edges.
5. Sprinkle chopped fresh dill over the fish.
6. Season with salt and pepper to taste.
7. Place the bagels on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the cheese is melted and the fish is warmed through.
Cooking Time: 10-12 minutes
Smoked White Fish Risotto with Lemon
This recipe combines the rich flavor of smoked white fish with the creamy texture of risotto, finished with a squeeze of bright lemon juice.
Ingredients:
– 1 cup Arborio rice
– 4 cups water or vegetable broth, warmed
– 2 tablespoons olive oil
– 1/2 cup smoked white fish (such as cod or haddock), flaked
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
6. Stir in the flaked smoked fish, lemon juice, salt, and pepper.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Smoked White Fish Cakes with Remoulade
Transform leftover smoked white fish into crispy cakes with a tangy remoulade sauce. Perfect for a quick lunch or snack, these flavorful bites will impress.
Ingredients:
– 1 cup leftover smoked white fish (flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)
Instructions:
1. In a medium bowl, combine fish, panko breadcrumbs, onion, egg, lemon juice, paprika, salt, and pepper. Mix well.
2. Divide the mixture into 4 equal portions and shape each into a patty.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat. Fry cakes for 3-4 minutes on each side, until golden brown.
4. Serve warm with remoulade sauce.
Cooking Time: 8-10 minutes
Smoked White Fish and Spinach Quiche
This quiche is a delicious and savory twist on the classic spinach quiche, with the added smokiness of smoked white fish. Perfect for brunch or dinner, it’s a great way to showcase the flavors of the sea.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves
– 1/2 cup diced smoked white fish (such as cod or haddock)
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Grated cheddar cheese for topping (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the onion and garlic until softened. Add the spinach and cook until wilted.
4. In a separate bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
5. Arrange the cooked spinach mixture in the pie crust, followed by the diced smoked white fish.
6. Pour the cream and egg mixture over the filling, making sure to cover everything evenly.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
8. Top with grated cheddar cheese if desired.
Cooking Time: 35-40 minutes
Smoked White Fish Pasta with Garlic Butter
This recipe combines the rich flavors of smoked white fish with the simplicity of garlic butter and pasta, making for a quick and satisfying meal.
Ingredients:
– 8 oz. smoked white fish (such as cod or tilapia), flaked
– 12 oz. pasta (such as fettuccine or spaghetti)
– 4 tbsp. unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes, or until fragrant.
3. Add flaked fish to the garlic butter mixture and stir to combine.
4. Combine cooked pasta with fish mixture and toss to coat.
5. Top with Parmesan cheese and season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Smoked White Fish and Corn Fritters
Elevate your snack game with these crispy and savory fritters featuring smoked white fish and sweet corn.
Ingredients:
– 1 cup smoked white fish (such as cod or haddock), flaked
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together fish, cornmeal, flour, paprika, salt, and pepper.
3. In another bowl, whisk together cheese, cream, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Drop spoonfuls of the mixture into hot oil (about 1/2 inch deep) and fry for 3-4 minutes or until golden brown.
6. Drain on paper towels and serve warm.
Cooking Time: About 15-20 minutes
Smoked White Fish Nicoise Salad
A classic French-inspired salad gets a smoky twist with the addition of smoked white fish, making it perfect for a light and refreshing meal or as an impressive appetizer.
Ingredients:
– 6 oz smoked white fish (such as cod or haddock), flaked
– 1/2 cup cooked green beans, cut into 1-inch pieces
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned and drained
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the smoked fish, green beans, cherry tomatoes, olives, artichoke hearts, and feta cheese.
2. Drizzle with olive oil and vinegar; season with salt and pepper to taste.
3. Garnish with chopped parsley and serve immediately.
Cooking Time: 10 minutes
Smoked White Fish and Dill Tart
This refreshing tart combines the tender flavors of smoked white fish with the brightness of fresh dill, perfect for a light and flavorful meal.
Ingredients:
– 1 lb smoked white fish (such as cod or tilapia), flaked
– 1 sheet puff pastry, thawed
– 2 tbsp unsalted butter, softened
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spread the softened butter evenly over the pastry, leaving a 1-inch border around the edges.
4. Top with the flaked smoked fish, chopped dill, and minced garlic.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the egg wash over the pastry to give it a golden glaze.
7. Bake for 25-30 minutes or until the pastry is golden brown.
8. Serve warm with your favorite sides.
Cooking Time: 25-30 minutes
Smoked White Fish and Leek Pie
This rich and savory pie combines the delicate flavor of smoked white fish with the sweetness of caramelized leeks, all wrapped up in a flaky pastry crust. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup smoked white fish (such as cod or haddock), flaked
– 2 medium leeks, thinly sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook leeks and onion in butter until tender.
3. Add flaked fish and stir to combine.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the fish and leek mixture onto one half of the pastry, leaving a 1/2-inch border.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with heavy cream and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Smoked White Fish and Tomato Bruschetta
Elevate your appetizer game with this flavorful and refreshing take on classic bruschetta. Smoked white fish adds a rich and creamy element, while the juicy tomatoes and fragrant herbs bring it all together.
Ingredients:
– 1 baguette
– 1/2 cup smoked white fish (such as cod or tilapia)
– 2 large tomatoes, diced
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the baguette into 1-inch thick rounds and toast until lightly browned.
3. In a medium bowl, combine smoked fish, diced tomatoes, parsley, garlic, olive oil, salt, and pepper. Mix well.
4. Spoon the fish-tomato mixture onto toasted baguette slices.
5. Drizzle with lemon juice and serve immediately.
Cooking Time: 15-20 minutes
Smoked White Fish and Asparagus Frittata
A flavorful breakfast or brunch option that combines the rich flavors of smoked white fish with the earthy taste of asparagus, all wrapped up in a creamy egg frittata.
Ingredients:
– 6 large eggs
– 1/2 cup diced smoked white fish (such as cod or tilapia)
– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until tender, about 5 minutes.
3. In a separate bowl, whisk together eggs and a pinch of salt and pepper.
4. Pour the egg mixture over the cooked asparagus in the skillet. Cook for 2-3 minutes or until edges start to set.
5. Top with diced smoked white fish and sprinkle with shredded cheddar cheese (if using).
6. Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the eggs are almost set.
7. Remove from oven and let cool for a few minutes before slicing and serving.
Cooking Time: 20-25 minutes
Smoked White Fish and Wild Rice Pilaf
This hearty pilaf combines the rich flavor of smoked white fish with the nutty taste of wild rice, perfect for a comforting and satisfying meal. With minimal ingredients and easy preparation, this recipe is ideal for a weeknight dinner or special occasion.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup smoked white fish (flaked)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook wild rice according to package instructions using water or broth. Drain excess liquid.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in flaked smoked white fish, thyme, salt, and pepper.
5. Combine cooked wild rice with the skillet mixture and toss to combine.
6. Transfer pilaf to a baking dish and bake for 15-20 minutes or until heated through.
Cooking Time: 25-30 minutes
Smoked White Fish and Cucumber Canapés
Elevate your appetizer game with this refreshing and flavorful recipe that combines the richness of smoked white fish with the coolness of cucumber. Perfect for a summer gathering or a light lunch.
Ingredients:
– 1 lb smoked white fish (such as cod or tilapia), flaked
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup cream cheese, softened
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill, chopped (optional)
– Crackers or toasted baguette slices for serving
Instructions:
1. In a medium bowl, mix together the flaked fish, cream cheese, lemon juice, salt, and pepper until well combined.
2. Arrange cucumber slices on a platter or individual plates.
3. Spoon the fish mixture onto the cucumbers.
4. Garnish with chopped fresh dill, if desired.
5. Serve immediately with crackers or toasted baguette slices.
Cooking Time: 10-15 minutes (prep time: 5 minutes)
Summary
Get ready to indulge in a world of flavors with these 20 savory smoked white fish recipes! From classic dishes like Smoked White Fish Chowder and Smoked White Fish Benedict, to innovative creations such as Smoked White Fish Tacos with Lime Crema and Smoked White Fish Cakes with Remoulade, there’s something for every palate. Discover new ways to enjoy this versatile ingredient in a variety of dishes, from comfort food favorites to elegant appetizers.
