Creamed Smoked Fish on Toasted English Muffins

Adapted from a Voight family recipe, this recipe is equally good for brunch, lunch or dinner. Serve it with sliced heirloom tomatoes, fresh from the garden or farmers’ market.
June 01, 2013

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups hot (not boiling) milk, plus additional milk for thinning sauce if needed
  • 1 tablespoon Dijon-style mustard
  • 1 cup chopped arugula leaves (optional)
  • 3 tablespoons chopped fresh chives
  • 2 diced hard-cooked eggs
  • 1 cup boned, flaked smoked whitefish or trout
  • salt and pepper
  • 4-6 English muffins

Instructions

Prep Time: 15 minutes

Cook Time: 15-20 minutes

To make sauce: Melt butter in a heavy saucepan over a low flame. Stir in flour and cook, stirring frequently, 5 to 8 minutes. Whisk in hot milk and bring to a boil, stirring often. Cook sauce 6 to 10 minutes, stirring frequently. Whisk in mustard. Stir in arugula (if desired), chives, eggs and smoked fish; heat through. Add salt and pepper to taste. Mixture may be thinned with additional milk. Toast English muffins; spoon mixture over toasted muffin halves and serve immediately.

Makes 4-6 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups hot (not boiling) milk, plus additional milk for thinning sauce if needed
  • 1 tablespoon Dijon-style mustard
  • 1 cup chopped arugula leaves (optional)
  • 3 tablespoons chopped fresh chives
  • 2 diced hard-cooked eggs
  • 1 cup boned, flaked smoked whitefish or trout
  • salt and pepper
  • 4-6 English muffins
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