NZ Woman's Weekly

Retro recipe: Scrambled fish

Our nanas were experts at using up leftovers. This is typical of one of those recipes where you might have a bit of fried snapper or smoked fish left over.

I made this using a tin of tuna and it was a lovely lunch dish, although the weirdest thing I’ve cooked in a long time.

Pouring ingredients into a pot to heat then pouring on egg just didn’t seem right, but this tasted delicious (even if it looked a bit odd). Use full fat milk or even cream for the best flavour and if using tinned fish buy it in oil not water.

And do bother to fry the bread in butter – the buttery crunch really adds to this dish.

  • 3 tbsp milk or cream
  • 1 cup cold cooked fish or a 185g tin of tuna or salmon, drained
  • 2 tsp butter
  • Salt and pepper to taste.
  • 2 eggs, slightly beaten
  • Chopped parsley

1 Put the milk or cream, fish, butter and seasoning in a pan. When hot, add eggs. Stir well until it thickens then add parsley. Serve on fried bread with cut lemon.

Issue 1541

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