Instructions: Bring a large pot of lightly-salted water to a boil. Quarter cabbage and remove center core; cut into 1/2-inch strips. Cook cabbage 10 minutes. Drain well and pat dry.

Melt 2 tablespoons butter in a large saute pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

This recipe yields 8 servings.

Description: "A little too rich and intensely flavored to be an entree, this makes a wonderful make-ahead first course. The earthy, sweet flavor of cabbage is balanced with savory smoked fish."

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