At Bacalalo, we have been selling smoked cod since the first day we opened at Mercat del Ninot in 1990. And from day one, the most repeated question at the counter has been the same: "How do you prepare this?"
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The short answer: almost effortlessly. Cold-smoked cod is a finished product, ready to eat as is, that only needs good accompaniments and a minimum of technique to shine. Here are our seven favorite recipes, ordered from least to most complex, with the tricks we've learned in over three decades of selling cod.
Shopping note: all recipes use thinly sliced cold-smoked cod. You can buy it at our Mercat del Ninot counter or at bacalalo.com/collections/bacalao-ahumado.
1. Toast with cream cheese and capers (5 min, no cooking)
The fastest recipe and the one we make most often at home. It works as an appetizer, brunch, or an emergency light dinner. Five minutes, zero cooking, a perfect result.
Ingredients for 4 people
- 8 slices of dense rye bread or seed bread
- 150 g smoked cod, sliced
- 120 g cream cheese (Philadelphia type or other neutral cream cheese)
- 2 tablespoons drained capers
- 1/2 small red onion, very thinly sliced
- Juice of 1/2 lemon
- Fresh chives, chopped
- Extra virgin olive oil
- Freshly ground black pepper
Preparation
Chef's tip: if the red onion seems too strong, soak it for 10 minutes in ice water with a splash of white wine vinegar. It will lose its pungency and become crispier and milder.
2. Scrambled eggs with smoked cod and chives
The secret to good scrambled eggs with smoked cod is low heat and not overcooking the fish. The cod is added off the heat, in the residual warmth of the egg. If you cook it too long, it loses its silky texture and aroma.
Ingredients for 4 people
- 8 fresh free-range eggs
- 120 g smoked cod, cut into medium pieces
- 3 tablespoons liquid cream or crème fraîche
- Plenty of fresh chopped chives
- Unsalted butter (a knob)
- Salt, white pepper
- Toast for serving
Preparation
- Whisk the eggs with the cream, a pinch of salt, and white pepper.
- In a non-stick pan over very low heat, melt the butter without letting it brown.
- Pour in the egg mixture and stir constantly with a silicone spatula, scraping the bottom.
- When the scrambled eggs are almost set but still very creamy and shiny, remove the pan from the heat.
- Add the smoked cod and chives, and mix gently. The residual heat will finish incorporating everything.
- Serve immediately on toast.
Chef's tip: the key is to remove the pan from the heat early. Perfect scrambled eggs look almost raw when you take them off: they finish setting on the plate. If you wait for them to be done in the pan, they will arrive at the table rubbery.
3. Warm salad of smoked cod, potato, and egg
A Nordic-inspired recipe that we have adapted to the Mediterranean palate. The warm temperature of the potato is essential: it allows the vinaigrette to penetrate well and the smoked cod to integrate naturally into the dish.
Ingredients for 4 people
- 600 g small new potatoes (with skin)
- 180 g smoked cod, sliced
- 4 eggs, cooked for 9 minutes (semi-soft yolk)
- 1/2 red onion, thinly sliced
- Fresh chives, chopped
- Fresh dill (optional but recommended)
For the mustard vinaigrette
- 2 tablespoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- Salt and pepper
Preparation
- Cook the whole potatoes with skin in salted water until tender (about 20 minutes). Drain.
- While still hot, cut them in half.
- Mix all vinaigrette ingredients in a bowl and whisk with a fork until emulsified.
- Pour the warm potatoes into a large bowl and dress them immediately with the vinaigrette so they absorb it.
- Let cool for 5 minutes. Add the red onion, chives, and dill if using.
- Place the smoked cod slices on top (do not mix, to prevent them from breaking).
- Quarter the eggs and distribute them. Serve warm.
Chef's tip: the vinaigrette needs to be added to the potato while it's hot. If you wait for it to cool, the potato won't absorb anything and the salad will be dry. The honey in the vinaigrette is not optional: it balances the mustard and mellows the whole dish.
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4. Creamy pasta with smoked cod and dill
One of the most popular Nordic recipes adapted to the Mediterranean format. The smoked cod is always added off the heat: if you cook it with the cream, it becomes fibrous and loses its smoky flavor profile.
Ingredients for 4 people
- 400 g tagliatelle or linguine
- 200 g smoked cod, in strips
- 200 ml cooking cream
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- Zest and juice of 1/2 lemon
- Plenty of fresh dill
- Olive oil
- Black pepper
- Grated Parmesan for serving (optional)
Preparation
- Cook the pasta in well-salted water according to package directions, leaving it al dente. Reserve one glass of the cooking water.
- In a large pan, sauté the shallot and garlic in olive oil over medium-low heat for 3 minutes, without letting them brown.
- Add the cream, increase the heat, and reduce for 2-3 minutes until slightly thickened.
- Stir in the lemon zest and black pepper. Remove from heat.
- Add the smoked cod and chopped dill. Mix gently.
- Add the drained pasta and one or two tablespoons of the cooking water to loosen the sauce if needed.
- Squeeze a few drops of lemon juice, mix, and serve immediately.
Chef's tip: the pasta cooking water contains dissolved starch which helps the sauce adhere to the noodles. Always reserve a glass before draining. And don't add Parmesan until the table: the cod is already salty, and cheese can be too much.
5. Smoked cod mousse (for a party)
This mousse is the option for when you want to impress with little effort. It's prepared in 10 minutes with a food processor, keeps for 2 days in the fridge, and works equally well on individual toasts, in appetizer tartlets, or as a centerpiece with vegetable sticks.
Ingredients for 8-10 people (appetizer)
- 200 g smoked cod, in pieces
- 150 g cream cheese
- 3 tablespoons crème fraîche or sour cream
- Juice of 1 lemon
- 1 tablespoon chopped capers
- Fresh chives, chopped
- White pepper
- Toast, blinis, or cucumber sticks for serving
Preparation
- Place the smoked cod, cream cheese, crème fraîche, and lemon juice in the food processor.
- Process at medium speed until a homogeneous cream is obtained. Do not over-process: a slight texture is preferable to an overly smooth paste.
- Taste for salt: the cod is usually enough, but adjust if needed. Add white pepper.
- Fold in the chopped capers and chives with a spatula, mixing by hand so they remain visible.
- Refrigerate for at least 30 minutes before serving for the mousse to set.
- Serve in small jars or on a platter, accompanied by toast, blinis, or cucumber sticks.
Chef's tip: if you want a lighter mousse, whip 50 ml of cream until stiff peaks form and fold it into the mixture with enveloping movements before refrigerating. The result has more volume and an almost airy texture.
6. Blinis with smoked cod and crème fraîche
The blini is the classic vehicle for smoked fish in Russian and Scandinavian culinary tradition. Small, fluffy, and slightly acidic from the yeast, it is the perfect complement to smoked cod. This recipe includes the blini dough, but you can use store-bought blinis if you want to shorten the process.
Ingredients for 4 people (24 blinis)
- 150 g wheat flour
- 50 g buckwheat flour
- 1 teaspoon instant dry yeast
- 250 ml warm milk
- 2 eggs, whites and yolks separated
- 1/2 teaspoon salt
- Butter for cooking
For assembly
- 150 g thinly sliced smoked cod
- 150 g crème fraîche
- 2 tablespoons capers
- Fresh dill
- Lemon zest
Preparation
- Mix the flours, salt, and yeast in a bowl.
- Add the egg yolks and warm milk little by little, whisking until a smooth batter is obtained. Let rest for 30 minutes, covered.
- Whip the egg whites until stiff peaks form and fold them into the batter with enveloping movements.
- In a non-stick pan with a little butter over medium heat, pour spoonfuls of batter to form circles about 5 cm in diameter.
- When bubbles appear on the surface, flip and cook for 1 more minute. Remove and keep warm.
- To assemble: a spoonful of crème fraîche on each blini, a slice of smoked cod, a caper, dill, and a touch of lemon zest.
Chef's tip: buckwheat flour is not essential but it gives the blini a slightly earthy and toasted flavor that harmonizes very well with the smokiness. If you can't find it, use only wheat flour. And don't skip the resting time for the dough: the yeast needs time to activate and provide fluffiness.
7. Vichyssoise with smoked cod flakes
Vichyssoise is a cold leek and potato cream of French origin. In its hot version, it becomes porrusalda; in its cold version, it is sophisticated, smooth, and perfect as a first course in any season. The smoked cod flakes on top provide the contrast in flavor, texture, and temperature that elevates it to another level.
Ingredients for 4 people
- 4 medium leeks (white and light green parts only)
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 1 clove garlic
- 800 ml vegetable or chicken broth
- 150 ml liquid cream
- 2 tablespoons butter
- Salt and white pepper
For serving
- 80 g smoked cod, flaked or thinly sliced
- Chopped chives
- Extra virgin olive oil
Preparation
- In a large pot, sauté the onion, garlic, and leeks with butter over medium-low heat for 10 minutes, without letting them brown.
- Add the potatoes and broth. Bring to a boil and cook for 20 minutes until the potatoes are very tender.
- Blend with an immersion blender until a very fine cream is obtained. Add the cream and mix. Season with salt and pepper.
- Pass the cream through a fine sieve if you want an absolutely smooth texture.
- Refrigerate for at least 3 hours until completely chilled.
- To serve: pour into cold bowls, place the smoked cod shavings in the center, add chopped chives and a few drops of olive oil.
Chef's Tip: serving temperature is key. The vichyssoise must be very cold—almost iced—for the contrast with the room-temperature smoked cod to be maximized. If it's too thick after refrigerating, add a little cold broth and mix before serving.
Frequently asked questions about smoked cod recipes
Do you have to cook smoked cod before using it?
No. Cold smoked cod is ready to eat without any additional heat treatment. Most of the recipes in this guide are precisely based on this: adding it cold or at the last minute to preserve its texture and aromas. If you overcook it, it loses its smoked profile and characteristic silky texture.
Can I use frozen smoked cod in these recipes?
Yes, although the result is slightly inferior to fresh. If you use frozen smoked cod, always thaw it in the refrigerator overnight and drain any excess water well before using it. Cold recipes—toast, salad, mousse, vichyssoise—are the ones that best tolerate thawed product.
Which aromatic herbs pair best with smoked cod?
Dill is the classic herb and works best: its mild aniseed flavor complements the smokiness without overpowering it. Chives are the second most versatile option: more neutral than spring onions, they add a fresh touch without being overly dominant. Fresh tarragon works well in cream sauces. Avoid rosemary, thyme, and oregano: they are too aromatic and directly conflict with the smoke.
How much smoked cod do I need per person?
As a main ingredient in a dish (salad, pasta, scrambled eggs): 40-50 g per person. As an appetizer or topping (toasts, blinis, vichyssoise): 20-30 g per person is sufficient. Smoked cod has a very concentrated flavor, and a little goes a long way.
Where can I buy quality smoked cod?
At Bacalalo, in the Mercat del Ninot in Barcelona, or through our online store at bacalalo.com/collections/bacalao-ahumado with refrigerated shipping throughout the Iberian Peninsula. We work exclusively with North Atlantic Gadus morhua, cold-smoked with beech and apple wood.
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