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


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


  • 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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