Smoked Fish Flakes

Smoked Fish Flakes

Flaked smoked trout turns pantry staples into a smoky, savory topping for salads and crackers.

Total 15 min Makes 8 oz Calories 145/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This recipe breaks smoked fish into fine, tender flakes seasoned with lemon and herbs, ready to scatter over salads, baked potatoes, or scrambled eggs. The gentle warming step loosens the flesh from skin and bone without cooking it further, preserving the delicate smoky flavor. It comes together quickly and keeps well for several days in the refrigerator.

Ingredients

  • 12 ounces smoked trout or smoked whitefish, skin and bones removed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon black pepper, freshly ground
  • 0 salt, to taste

Method

  1. Place the smoked trout in a small skillet over low heat for 2 to 3 minutes, just until warmed through and loosened; this makes it easier to flake and remove any stray bones.

  2. Transfer the fish to a cutting board and run your fingers through it, checking carefully for and discarding any remaining skin or small bones.

  3. Using two forks, break the fish into fine, even flakes and place in a medium bowl.

  4. Drizzle the olive oil and lemon juice over the flaked fish, then sprinkle with lemon zest, dill, chives, and black pepper.

  5. Gently toss with a fork until evenly combined, taking care not to mash the flakes into a paste.

  6. Taste and season with salt as needed, then serve immediately or refrigerate in an airtight container for up to 4 days.

Rate this recipe

★ 4.6 (1)

Smoked Fish Flakes

This recipe breaks smoked fish into fine, tender flakes seasoned with lemon and herbs, ready to scatter over salads, baked potatoes, or scrambled eggs. The gentle warming step loosens the flesh from skin and bone without cooking it further, preserving the delicate smoky flavor. It comes together quickly and keeps well for several days in the refrigerator.

15 min 8 oz 145 cal

Ingredients

  • 12 ounces smoked trout or smoked whitefish, skin and bones removed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon black pepper, freshly ground
  • 0 salt, to taste

Method

  1. 1

    Place the smoked trout in a small skillet over low heat for 2 to 3 minutes, just until warmed through and loosened; this makes it easier to flake and remove any stray bones.

  2. 2

    Transfer the fish to a cutting board and run your fingers through it, checking carefully for and discarding any remaining skin or small bones.

  3. 3

    Using two forks, break the fish into fine, even flakes and place in a medium bowl.

  4. 4

    Drizzle the olive oil and lemon juice over the flaked fish, then sprinkle with lemon zest, dill, chives, and black pepper.

  5. 5

    Gently toss with a fork until evenly combined, taking care not to mash the flakes into a paste.

  6. 6

    Taste and season with salt as needed, then serve immediately or refrigerate in an airtight container for up to 4 days.