Smoked Fish

Experience the rich, smoky flavors of freshly smoked fish, perfect for a cozy weekend gathering or a special occasion. With just a hint of sweetness from brown sugar and a touch of spice, this dish will impress your guests.

• 1 kg whole fish (such as mackerel or trout)
• 100 g sea salt
• 50 g brown sugar
• 1 tbsp black peppercorns
• 1 cup wood chips (such as hickory or apple)
• 2 tbsp olive oil

Method

1. 1

   In a bowl, mix the sea salt, brown sugar, and crushed black peppercorns.

2. 2

   Rub the mixture all over the cleaned fish, making sure to cover the inside as well. Place the fish in a dish and cover it with plastic wrap. Refrigerate for 1 hour.

3. 3

   After an hour, rinse the fish under cold water to remove the brine, then pat it dry with paper towels.

4. 4

   Prepare your smoker by soaking the wood chips in water for at least 30 minutes. Drain and place them in the smoker.

5. 5

   Preheat the smoker to about 80-100°C (175-210°F). Brush the fish with olive oil before placing it in the smoker.

6. 6

   Smoke the fish for about 1.5 to 2 hours, or until it is fully cooked and has a nice smoky flavor.

7. 7

   Once done, remove the fish from the smoker and let it cool slightly before serving.

8. 8

   Serve the smoked fish with fresh bread, salads, or as part of a mezze platter.