Smoked Fish

Indulge in the rich, smoky flavors of homemade smoked fish, featuring tender salmon or trout seasoned with dill and a hint of sweetness. Perfect for a cozy weekend brunch or a special gathering with friends.

• 1 kg fresh fish (like salmon or trout)
• 100 g sea salt
• 50 g brown sugar
• 1 cup smoking chips (hickory or alder)
• 1 tbsp black peppercorns
• 1 tbsp dill

Method

1. 1

   In a bowl, mix the sea salt, brown sugar, crushed black peppercorns, and dill to create a brine mixture.

2. 2

   Rub the brine mixture all over the cleaned fish, ensuring it’s well covered inside and out.

3. 3

   Place the fish in a container, cover it, and refrigerate for 12 to 24 hours to allow it to cure.

4. 4

   After curing, rinse the fish under cold water to remove excess salt and pat it dry with paper towels.

5. 5

   Prepare your smoker according to the manufacturer’s instructions and add soaked smoking chips to the fire.

6. 6

   Smoke the fish at a low temperature (around 70-80°C / 160-180°F) for 2 to 4 hours, depending on the thickness of the fish.

7. 7

   Once smoked, allow the fish to cool at room temperature before serving or storing in the refrigerator.

8. 8

   Serve the smoked fish as a snack or appetizer, often accompanied by rye bread and fresh herbs.