Prepare to dive into a sea of flavor with our collection of 18 Savory Smoked Fish Recipes for Seafood Lovers! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these dishes promise to deliver mouthwatering satisfaction. From classic comfort foods to innovative creations, there’s something here to hook every home cook. Keep reading to discover your next favorite smoked fish masterpiece!
Smoked Trout Salad with Lemon Dressing
Whip up this smoked trout salad for a lunch that’s as effortless as it is impressive. Fresh, zesty, and packed with flavor, it’s your new go-to for busy days.
Ingredients
- 2 cups of mixed greens (the more colorful, the better)
- 1 smoked trout fillet, flaked (about 1 cup)
- A handful of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- A splash of olive oil (about 2 tbsp)
- A squeeze of fresh lemon juice (about 1 tbsp)
- A pinch of salt and pepper
- A couple of sprigs of fresh dill, chopped
Instructions
- Grab a large bowl and toss in the mixed greens, flaked trout, cherry tomatoes, and red onion.
- Drizzle with olive oil and lemon juice. Season with salt and pepper. Tip: The key to a perfect dressing is balancing the oil and acid—start with less, you can always add more.
- Gently toss everything together until evenly coated. Tip: Use your hands for the best mix without bruising the greens.
- Sprinkle the chopped dill on top for that fresh herby kick. Tip: If you’re not a dill fan, basil or parsley works great too.
Here’s the deal: this salad is all about the contrast—smoky trout against the bright lemon dressing, with a crunch from the veggies. Serve it on toasted sourdough for an open-faced sandwich twist.
Smoked Mackerel Pâté with Crackers
Get ready to wow your taste buds with this smoky, creamy delight that’s perfect for any gathering or a solo snack attack.
Ingredients
- 2 cups of smoked mackerel, flaked
- 1/2 cup of cream cheese, softened
- A splash of lemon juice
- A couple of tbsp of fresh dill, chopped
- 1/4 cup of red onion, finely diced
- A pinch of salt and pepper
- Your favorite crackers for serving
Instructions
- In a medium bowl, combine the flaked smoked mackerel and softened cream cheese. Mix until well blended.
- Add a splash of lemon juice to the mixture for a bit of zing. Stir it in.
- Toss in the chopped fresh dill and finely diced red onion. Mix everything together until it’s evenly distributed.
- Season with a pinch of salt and pepper. Give it a taste and adjust the seasoning if needed.
- Chill the pâté in the fridge for at least 30 minutes to let the flavors meld together. Tip: This step is crucial for the best texture and taste.
- Serve the pâté with your favorite crackers. Tip: For an extra touch, garnish with a little extra dill on top.
- Enjoy immediately or store in the fridge for up to 3 days. Tip: The pâté tastes even better the next day as the flavors continue to develop.
Makes for a creamy, smoky spread with a hint of freshness from the dill and lemon. Try it on toasted baguette slices for a different crunch.
Smoked Fish Chowder with Potatoes
Ready to dive into a bowl of comfort that’s smoky, creamy, and packed with flavor? This smoked fish chowder with potatoes is your next kitchen win—easy, hearty, and utterly delicious.
Ingredients
- 1 lb smoked fish, flaked
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- a splash of olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- a couple of bay leaves
- salt and pepper, to season
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Use a heavy-bottomed pot to prevent burning.
- Add the chopped onion and minced garlic, sautéing until soft, about 3 minutes.
- Toss in the diced potatoes, stirring to coat them in the oil and onion mixture.
- Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are tender. Tip: Skim off any foam that rises to the top for a clearer broth.
- Gently stir in the flaked smoked fish and heavy cream. Simmer for another 5 minutes to let the flavors meld. Tip: Don’t boil after adding the cream to prevent curdling.
- Season with salt and pepper to taste, then remove the bay leaves.
- Garnish with chopped fresh parsley before serving.
Unbelievably creamy with chunks of tender potato and smoky fish, this chowder is a hug in a bowl. Serve it with crusty bread for dipping, or top with extra parsley for a fresh contrast.
Smoked Haddock and Spinach Quiche
Dive into this smoky, creamy quiche that’s packed with flavor and ready in no time. Perfect for brunch or a light dinner, it’s a crowd-pleaser every time.
Ingredients
- 1 pre-made pie crust (because we’re all about that easy life)
- A couple of cups of smoked haddock, flaked
- A handful of fresh spinach, roughly chopped
- 4 large eggs
- 1 cup of heavy cream (go big or go home)
- A splash of milk
- A pinch of salt and pepper (to keep things interesting)
- 1/2 cup of grated cheddar cheese (for that gooey goodness)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Lay the pie crust in a 9-inch pie dish. Crimp the edges for that homemade touch.
- Scatter the flaked haddock and spinach over the crust. No need to be neat—rustic is in.
- In a bowl, whisk together eggs, heavy cream, milk, salt, and pepper until smooth. Pro tip: The smoother, the silkier your quiche.
- Pour the egg mixture over the haddock and spinach. Let it settle like a cozy blanket.
- Sprinkle the grated cheddar on top. More cheese? Always yes.
- Bake for 35-40 minutes until the center is just set and the top is golden. Watch for the jiggle—it should be slight.
- Let it cool for 10 minutes. Patience is key here; it sets as it cools.
Kick back and admire your work. The quiche is creamy with a smoky depth from the haddock, balanced by the fresh spinach. Serve it warm with a side salad, or go rogue and eat it cold straight from the fridge—no judgment here.
Smoked Fish Tacos with Avocado Salsa
Perfect for those summer nights when you’re craving something light yet packed with flavor. These smoked fish tacos with avocado salsa are a game-changer, combining smoky, creamy, and fresh in every bite.
Ingredients
- 1 lb of smoked fish, flaked
- a couple of corn tortillas
- 1 ripe avocado, diced
- a splash of lime juice
- a handful of cilantro, chopped
- 1/2 red onion, finely sliced
- a pinch of salt
- a dash of chili powder
Instructions
- Preheat your grill or skillet to medium-high heat (about 350°F) to warm the tortillas.
- While the grill heats, mix the diced avocado, lime juice, cilantro, red onion, and a pinch of salt in a bowl to make the salsa. Tip: Add the lime juice first to prevent the avocado from browning.
- Once the grill is hot, warm each tortilla for about 30 seconds on each side until they’re slightly charred but still flexible.
- Layer the flaked smoked fish on each tortilla, then top generously with the avocado salsa. Tip: For an extra kick, sprinkle a dash of chili powder over the top.
- Serve immediately. Tip: Pair with a cold beer or a margarita to complement the smoky and fresh flavors.
Get ready for a taco that’s all about the contrast—smoky fish against the creamy, zesty avocado salsa, all wrapped in a lightly charred tortilla. Try serving them open-faced for an Instagram-worthy presentation.
Smoked Sardine Bruschetta with Tomatoes
Bold flavors meet in this smoky, tangy bruschetta that’s a breeze to whip up. Perfect for those impromptu gatherings or a solo treat that feels gourmet.
Ingredients
- A couple of slices of crusty baguette
- A splash of olive oil
- 1 can of smoked sardines, drained
- A handful of cherry tomatoes, diced
- A small bunch of fresh basil, chopped
- A squeeze of lemon juice
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F to get it ready for toasting the bread.
- Brush each baguette slice lightly with olive oil on both sides for that golden crunch.
- Toast the slices in the oven for about 5 minutes, or until they’re just golden around the edges.
- While the bread toasts, mix the sardines, tomatoes, basil, lemon juice, salt, and pepper in a bowl. Tip: Gently fold to keep the sardines chunky.
- Once the bread is ready, pile the sardine mix high on each slice. Tip: For extra flavor, let it sit for a minute so the bread soaks up the juices.
- Serve immediately for the best texture. Tip: A drizzle of olive oil on top adds a luxurious finish.
Zesty and smoky with a juicy crunch from the tomatoes, this bruschetta is a flavor bomb. Try serving it on a platter with a side of crisp white wine for an effortless yet impressive appetizer.
Smoked Whitefish Dip with Dill
Get ready to wow your taste buds with this creamy, smoky delight that’s perfect for any gathering or a chill night in.
Ingredients
- 1 cup of smoked whitefish, flaked
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- a splash of lemon juice
- a couple of tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- salt and pepper, just a pinch
- a handful of capers for garnish
- bagel chips or sliced veggies for serving
Instructions
- In a large bowl, mix the softened cream cheese and sour cream until smooth.
- Gently fold in the flaked smoked whitefish, being careful not to break it up too much.
- Add a splash of lemon juice, the chopped dill, and garlic powder. Mix until just combined.
- Season with a pinch of salt and pepper, then give it one final stir.
- Transfer the dip to a serving bowl and sprinkle capers on top for a salty crunch.
- Serve immediately with bagel chips or sliced veggies, or chill for an hour to let the flavors meld.
Bold flavors and creamy texture make this dip a crowd-pleaser. Try it on a toasted bagel for an extra smoky kick or as a fancy spread for your next brunch.
Smoked Fish and Sweet Potato Hash
Zesty mornings call for bold flavors—wake up your taste buds with this smoky, sweet, and utterly satisfying hash. Perfect for brunch or a hearty breakfast, it’s a dish that packs a punch with minimal fuss.
Ingredients
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- A pinch of salt and a crack of black pepper
- 1 cup smoked fish (like trout or salmon), flaked
- 2 eggs
- A splash of water
- A couple of green onions, thinly sliced
Instructions
- Preheat your skillet over medium heat and add the olive oil. Wait until it shimmers—about 1 minute.
- Toss in the sweet potatoes, spreading them out in a single layer. Let them sit untouched for 4 minutes to get a good sear.
- Sprinkle the smoked paprika, salt, and pepper over the potatoes. Stir and cook for another 5 minutes until they’re tender but not mushy.
- Gently fold in the smoked fish, being careful not to break it up too much. Cook for 2 minutes just to warm through.
- Push the hash to one side of the skillet. Crack the eggs into the empty space, adding a splash of water around them. Cover the skillet and cook for 3 minutes for runny yolks.
- Garnish with green onions right before serving.
Rich in flavors and textures, this hash pairs crispy sweet potatoes with velvety smoked fish and creamy eggs. Try topping it with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of yum.
Smoked Herring Pasta with Garlic Butter
Here’s how to whip up a dish that’ll have your taste buds dancing—smoked herring pasta with garlic butter. No fluff, just flavor.
Ingredients
- 8 oz smoked herring, flaked
- 12 oz pasta of your choice
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- A splash of olive oil
- A couple of fresh parsley sprigs, chopped
- 1/2 tsp red pepper flakes
- Salt, just a pinch
Instructions
- Boil the pasta in salted water until al dente, about 8-10 minutes. Tip: Save a cup of pasta water for later.
- While the pasta cooks, melt butter with a splash of olive oil in a pan over medium heat. Tip: This prevents the butter from burning.
- Add minced garlic and red pepper flakes to the pan. Sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown.
- Toss in the flaked smoked herring, stirring gently to warm through, about 2 minutes.
- Drain the pasta, then add it to the pan with the herring mixture. Toss well to combine.
- If needed, add a splash of the reserved pasta water to loosen the sauce.
- Finish with chopped parsley and a pinch of salt. Give it one final toss.
Get ready for a dish that’s smoky, buttery, and just the right amount of spicy. Serve it with a crisp white wine or a simple green salad to cut through the richness.
Smoked Fish Cakes with Tartar Sauce
Craving something crispy, smoky, and downright delicious? These smoked fish cakes with tartar sauce are your next kitchen adventure—easy, flavorful, and perfect for any meal.
Ingredients
- 2 cups of flaked smoked fish (like salmon or trout)
- 1 cup of mashed potatoes (leftovers work great!)
- A couple of green onions, finely chopped
- 1 egg, beaten
- A splash of lemon juice
- 1/2 cup of breadcrumbs
- 2 tbsp of mayonnaise
- 1 tbsp of capers, chopped
- A pinch of salt and pepper
- Oil for frying
Instructions
- In a large bowl, mix the flaked smoked fish, mashed potatoes, green onions, and beaten egg until well combined.
- Add a splash of lemon juice, a pinch of salt, and pepper to the mixture. Mix again.
- Shape the mixture into small patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
- Coat each patty in breadcrumbs, pressing lightly to adhere.
- Heat oil in a pan over medium heat (350°F). Fry the patties for 3-4 minutes on each side until golden and crispy. Tip: Don’t overcrowd the pan—fry in batches if needed.
- While the patties fry, mix mayonnaise and chopped capers in a small bowl to make the tartar sauce.
- Drain the fried patties on paper towels to remove excess oil. Tip: Keep them warm in the oven at 200°F if serving later.
Zesty and satisfying, these fish cakes boast a perfect crunch outside with a tender, smoky center. Serve them atop a fresh salad or with a side of sweet potato fries for a meal that’s anything but ordinary.
Smoked Salmon and Asparagus Risotto
Alright, let’s dive into this creamy, dreamy dish that’s about to become your weeknight hero. A smoked salmon and asparagus risotto that’s equal parts elegant and easy.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1 bunch asparagus, chopped into 1-inch pieces
- 4 oz smoked salmon, torn into bite-sized pieces
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- A splash of olive oil
- Salt and pepper, just a pinch
Instructions
- Heat a splash of olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts.
- Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Stir in the Arborio rice, toasting for 2 minutes until slightly golden.
- Pour in the white wine, stirring constantly until fully absorbed.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This takes about 18-20 minutes total.
- Halfway through adding the stock, toss in the chopped asparagus.
- Once the rice is creamy and al dente, remove from heat and stir in the remaining 1 tbsp butter, Parmesan, and smoked salmon.
- Season with a pinch of salt and pepper, then let it sit covered for 2 minutes to meld the flavors.
Get ready to swoon over the creamy texture with pops of smoky salmon and crisp asparagus. Serve it straight from the pan for that rustic, shareable vibe.
Smoked Tuna Melt Sandwich
Smoked tuna melt sandwich? Say less. This twist on the classic is smoky, cheesy, and downright addictive. Perfect for when you need a lunch that slaps.
Ingredients
- 2 cans of tuna in water, drained
- A couple of tbsp mayo
- A splash of lemon juice
- 1/2 cup shredded cheddar cheese
- 1/4 tsp smoked paprika
- 4 slices of sourdough bread
- A couple of tbsp butter, softened
Instructions
- Preheat your skillet over medium heat—aim for a toasty 350°F.
- In a bowl, mix the drained tuna, mayo, lemon juice, cheddar, and smoked paprika until it’s all buddy-buddy.
- Butter one side of each bread slice—this is your golden ticket to crunch town.
- Place two slices, butter-side down, in the skillet. Pile the tuna mix on top, then cap with the remaining slices, butter-side up.
- Cook for about 3-4 minutes per side, or until each side is a deep golden brown and the cheese is oozy.
- Flip with confidence—use a spatula to keep all that goodness inside.
- Once both sides are crispy and the filling is heated through, remove from heat. Let it sit for a minute—patience is key.
Buttery, crispy bread gives way to a smoky, cheesy center. Serve with pickles or a side of kettle chips for that extra crunch.
Smoked Fish and Corn Chowder
Craving something smoky, sweet, and downright comforting? This smoked fish and corn chowder is your next kitchen adventure—packed with flavor and ready in no time.
Ingredients
- 2 cups of smoked fish, flaked (think cod or haddock)
- 3 cups of corn kernels (fresh or frozen, no judgment)
- 1 large potato, diced into small cubes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- A splash of olive oil
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- A couple of thyme sprigs
- Salt and pepper, but measure with your heart
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re just golden—about 3 minutes.
- Add the diced potato and corn kernels, stirring them around to get cozy with the onions. Let them cook for another 5 minutes.
- Pour in the broth and throw in the thyme sprigs. Bring the mix to a boil, then lower the heat to simmer. Cover and let it bubble away for 15 minutes, or until the potatoes are fork-tender.
- Fish out the thyme sprigs (they’ve done their job) and stir in the flaked smoked fish and heavy cream. Let it warm through for about 5 minutes—no boiling, or the cream might throw a fit.
- Season with salt and pepper. Taste as you go; this chowder loves a bit of personality.
Get ready for a chowder that’s creamy with a smoky punch, and the corn adds a sweet crunch. Serve it with a crusty bread for dipping, or go wild with a sprinkle of crispy bacon on top.
Smoked Trout and Goat Cheese Tart
Dive into this smoky, creamy delight that’s perfect for your next brunch or dinner party. It’s flaky, tangy, and packed with flavor—no fancy skills needed.
Ingredients
- 1 pre-made pie crust (because who has time?)
- A couple of smoked trout fillets, flaked
- 4 oz goat cheese, crumbled
- 2 eggs
- A splash of heavy cream
- 1 tbsp fresh dill, chopped
- A pinch of salt and pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F. Unroll the pie crust into a tart pan, pressing it gently into the edges. Poke the bottom with a fork a few times to prevent puffing.
- In a bowl, whisk together the eggs and heavy cream until smooth. Stir in the goat cheese, dill, salt, and pepper.
- Heat olive oil in a pan over medium heat. Add the flaked trout, warming it for about 2 minutes just to enhance its smokiness.
- Spread the warmed trout evenly over the pie crust. Pour the egg and cheese mixture over the trout.
- Bake for 25-30 minutes, until the edges are golden and the center is set. Let it cool for 5 minutes before slicing.
Light as air but rich in flavor, this tart pairs perfectly with a crisp salad or a glass of white wine. Try serving it warm with a dollop of sour cream for an extra tangy kick.
Smoked Fish Benedict with Hollandaise
Perfect for those lazy Sunday brunches when you wanna impress without the stress. This Smoked Fish Benedict with Hollandaise is your ticket to brunch fame.
Ingredients
- 2 English muffins, split
- 4 eggs
- 1/2 cup smoked salmon, flaked
- A splash of white vinegar
- A couple of tbsp unsalted butter
- 1 tbsp lemon juice
- 2 egg yolks
- A pinch of cayenne pepper
- Salt, just a dash
Instructions
- Toast the English muffins until golden brown. Keep them warm.
- Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. This helps the eggs poach evenly.
- Crack an egg into a small cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for 4 minutes for runny yolks.
- While the eggs poach, melt the butter in a small pan until frothy. This is your hollandaise base.
- Whisk the egg yolks and lemon juice in a bowl over simmering water until thick. Slowly drizzle in the melted butter, whisking constantly. Add a pinch of cayenne and salt.
- Place a toasted muffin half on each plate, top with smoked salmon, a poached egg, and drizzle with hollandaise.
Buttery, smoky, and with that perfect egg yolk ooze, this dish is a brunch game-changer. Try it with a sprinkle of dill or capers for an extra flavor pop.
Smoked Mackerel and Beetroot Salad
Zesty, bold, and unapologetically flavorful—this salad is your next go-to for a quick, nutritious meal that doesn’t skimp on taste.
Ingredients
- 2 cups of pre-cooked smoked mackerel, flaked
- 1 cup of roasted beetroot, diced
- A handful of arugula
- A splash of olive oil
- A couple of tablespoons of balsamic vinegar
- 1 teaspoon of honey
- A pinch of salt and pepper
- A handful of walnuts, roughly chopped
Instructions
- Preheat your oven to 375°F if you’re roasting the beetroot yourself. Wrap them in foil and roast for about 45 minutes until tender. Let cool, then dice. Tip: Wear gloves to avoid staining your hands.
- In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing. Tip: Adjust the honey based on how sweet you like your dressing.
- Add the arugula, flaked mackerel, and diced beetroot to the bowl. Toss gently to coat everything in the dressing. Tip: Be gentle to keep the mackerel from breaking apart too much.
- Sprinkle the chopped walnuts on top for a crunchy finish.
This salad is a masterpiece of textures—creamy mackerel, earthy beetroot, and crunchy walnuts. Serve it on a slice of sourdough for an open-faced sandwich twist.
Smoked Fish and Potato Gratin
Ready to level up your comfort food game? This smoked fish and potato gratin is your ticket to creamy, smoky bliss—no fancy skills needed.
Ingredients
- 2 cups of heavy cream (go big or go home)
- A splash of olive oil (just enough to grease your dish)
- 3 medium potatoes, sliced thin (like, really thin)
- 1 lb of smoked fish, flaked (any kind you love)
- A couple of garlic cloves, minced (fresh is best)
- 1 cup of shredded cheese (pick something melty)
- Salt and pepper (don’t skimp)
Instructions
- Preheat your oven to 375°F—no guessing here.
- Grease a baking dish with that splash of olive oil. Pro tip: Use your hands to spread it evenly.
- Layer half the potato slices at the bottom. Season with salt, pepper, and half the garlic.
- Spread all the smoked fish on top. Yes, all of it.
- Top with the remaining potatoes, garlic, and another round of salt and pepper.
- Pour the heavy cream over everything. It should just cover the top layer—add a splash more if needed.
- Sprinkle the cheese on top like it’s snowing in your kitchen.
- Bake for 45 minutes or until the top is golden and bubbly. Watch it like a hawk after 30 minutes.
- Let it sit for 5 minutes before serving. Patience is key here.
Smoky, creamy, and with just the right amount of chew from the potatoes, this gratin is a showstopper. Try serving it with a crisp green salad to cut through the richness.
Summary
Perfect for any seafood enthusiast, our roundup of 18 savory smoked fish recipes offers a treasure trove of delicious ideas to spice up your meals. Whether you’re a seasoned chef or a curious cook, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty dishes at your fingertips. Happy cooking!
