I sometimes happen to have a few pieces of cod fillet in the fridge, but not enough for a main course. In such cases, I quickly make some toast with cream cheese and fish. It's nothing complicated, but the taste is good and it fits any meal where something needs to appear on the platter. The steps are simple and you can vary quite a lot, depending on what you have on hand.
Quick Info
Total time: about 25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4-6 toasts (depending on how much you put on each)
Difficulty: easy
Recipe type: appetizer
Ingredients
300 g cod fillet
100 g cottage cheese
Salt, to taste
A few slices of bread (ideally homemade or baguette, but regular bread works too)
Preparation method
1. Place the cod fillets in a small pot with cold water, enough to cover them. Bring to a boil and let simmer on low heat until the meat is white and tender (about 10-15 minutes, but depends on thickness).
2. Drain the fish well. If there are any pieces of skin or bones, remove them now while it's warm and easy to handle.
3. Place the cooked fillets in a bowl, add the cottage cheese and a little salt.
4. Blend everything with a hand blender or, if you don’t have one, with a fork. The mixture should be smooth, without large pieces of fish or cheese. Taste and add more salt if needed.
5. Cut the slices of bread and lightly toast them on both sides until they have a crust.
6. Spread each slice of bread with the fish and cheese mixture. You can arrange the platter however you like; it doesn't need to be complicated.
Why I make this recipe often
I use it when I have small pieces of fish fillets that aren't enough for anything else. It saves me in appetizer situations, especially if I need to improvise quickly. It’s made with simple ingredients, no special equipment is needed, and the combination of cheese and fish is quite light.
Tips and variations
Tips
Use fish fillets without bones, so you don’t have to worry about blending.
The cottage cheese should not be too watery. If it is, drain it a bit beforehand.
Substitutions
Cod can be replaced with another boiled fish, such as pike or perch. If you have frozen fillets, you can boil them directly without fully thawing, but the cooking time will increase slightly.
Cottage cheese can be swapped with ricotta, but the taste will be a bit different.
Variations
You can add a little chopped green onion or freshly ground pepper for extra flavor. But it’s not necessary if you want to keep the recipe as simple as possible.
Serving suggestions
It works on small slices of baguette on a platter, but also on dark or whole grain bread. If you’re making it for more people, you can cut the bread into smaller pieces to make it easier to grab from the platter.
Frequently asked questions
1. What kind of cottage cheese do you use?
I use regular cottage cheese, not too fatty, but not completely fat-free either. If it’s very watery, I let it drain in a sieve.
2. Can it be made with smoked fish?
The basic recipe is with boiled fish, but you can also try it with smoked fish. The final taste will be more intense and you don’t have to boil it, just break it into small pieces.
3. What type of bread is best for these toasts?
Any bread that gets a crust when toasted. Baguette, homemade bread, or thicker slices are better for the final texture.
4. Can the mixture be made in advance?
Yes, you can make the fish and cheese mixture a few hours ahead, but keep it in the fridge and mix it well before serving.
5. If I don’t have a blender, can I use a fork?
Yes, if the fish fillet is tender and the cheese is creamy, you can mash it with a fork. The texture will be a bit more rustic.
Nutritional values
Estimate for one serving (1 large toast):
- Calories: approximately 100-120 kcal
- Proteins: 10-12 g
- Fats: 2-3 g (depends on the cheese used)
- Carbohydrates: 12-14 g (depending on the type of bread)
These are just estimates, as it depends a lot on how much mixture you put on each slice and the type of cheese.
Storage and reheating
The fish and cheese mixture can be stored in the fridge in a closed container for a maximum of one day. The toasted bread should be fresh. I do not recommend keeping the already spread toasts, as the bread will get soggy. If you want to prepare in advance, keep the mixture separate and spread the bread before serving. It should not be reheated.
Quick Info
Total time: about 25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4-6 toasts (depending on how much you put on each)
Difficulty: easy
Recipe type: appetizer
Ingredients
300 g cod fillet
100 g cottage cheese
Salt, to taste
A few slices of bread (ideally homemade or baguette, but regular bread works too)
Preparation method
1. Place the cod fillets in a small pot with cold water, enough to cover them. Bring to a boil and let simmer on low heat until the meat is white and tender (about 10-15 minutes, but depends on thickness).
2. Drain the fish well. If there are any pieces of skin or bones, remove them now while it's warm and easy to handle.
3. Place the cooked fillets in a bowl, add the cottage cheese and a little salt.
4. Blend everything with a hand blender or, if you don’t have one, with a fork. The mixture should be smooth, without large pieces of fish or cheese. Taste and add more salt if needed.
5. Cut the slices of bread and lightly toast them on both sides until they have a crust.
6. Spread each slice of bread with the fish and cheese mixture. You can arrange the platter however you like; it doesn't need to be complicated.
Why I make this recipe often
I use it when I have small pieces of fish fillets that aren't enough for anything else. It saves me in appetizer situations, especially if I need to improvise quickly. It’s made with simple ingredients, no special equipment is needed, and the combination of cheese and fish is quite light.
Tips and variations
Tips
Use fish fillets without bones, so you don’t have to worry about blending.
The cottage cheese should not be too watery. If it is, drain it a bit beforehand.
Substitutions
Cod can be replaced with another boiled fish, such as pike or perch. If you have frozen fillets, you can boil them directly without fully thawing, but the cooking time will increase slightly.
Cottage cheese can be swapped with ricotta, but the taste will be a bit different.
Variations
You can add a little chopped green onion or freshly ground pepper for extra flavor. But it’s not necessary if you want to keep the recipe as simple as possible.
Serving suggestions
It works on small slices of baguette on a platter, but also on dark or whole grain bread. If you’re making it for more people, you can cut the bread into smaller pieces to make it easier to grab from the platter.
Frequently asked questions
1. What kind of cottage cheese do you use?
I use regular cottage cheese, not too fatty, but not completely fat-free either. If it’s very watery, I let it drain in a sieve.
2. Can it be made with smoked fish?
The basic recipe is with boiled fish, but you can also try it with smoked fish. The final taste will be more intense and you don’t have to boil it, just break it into small pieces.
3. What type of bread is best for these toasts?
Any bread that gets a crust when toasted. Baguette, homemade bread, or thicker slices are better for the final texture.
4. Can the mixture be made in advance?
Yes, you can make the fish and cheese mixture a few hours ahead, but keep it in the fridge and mix it well before serving.
5. If I don’t have a blender, can I use a fork?
Yes, if the fish fillet is tender and the cheese is creamy, you can mash it with a fork. The texture will be a bit more rustic.
Nutritional values
Estimate for one serving (1 large toast):
- Calories: approximately 100-120 kcal
- Proteins: 10-12 g
- Fats: 2-3 g (depends on the cheese used)
- Carbohydrates: 12-14 g (depending on the type of bread)
These are just estimates, as it depends a lot on how much mixture you put on each slice and the type of cheese.
Storage and reheating
The fish and cheese mixture can be stored in the fridge in a closed container for a maximum of one day. The toasted bread should be fresh. I do not recommend keeping the already spread toasts, as the bread will get soggy. If you want to prepare in advance, keep the mixture separate and spread the bread before serving. It should not be reheated.