📝 About This Recipe
Transport your palate to the misty shores of the Great Lakes with this exquisitely delicate cold-smoked whitefish. This method preserves the fish's pristine, buttery texture while infusing it with a sophisticated whisper of maple and alder wood smoke. Perfect for elevated brunch spreads or elegant appetizers, this recipe honors traditional preservation techniques to create a silken, savory delicacy that melts in your mouth.
🥗 Ingredients
The Fish
- 3 lbs Fresh Whitefish Fillets (skin-on, pin bones removed, pin-fresh quality)
The Signature Dry Cure
- 1.5 cups Kosher Salt (do not use iodized table salt)
- 1 cup Dark Brown Sugar (packed)
- 2 tablespoons Toasted Black Peppercorns (coarsely cracked)
- 1 tablespoon Dried Dill Weed
- 2 tablespoons Lemon Zest (from approximately 2 large lemons)
- 1 teaspoon Pink Curing Salt (Prague Powder #1) (essential for safety in cold smoking)
- 3 pieces Bay Leaves (crumbled finely)
Smoking Aromatics
- 4 cups Maple Wood Chips (for a sweet, mellow smoke profile)
- 2 pieces Alder Wood Chunks (traditional for delicate fish)
👨🍳 Instructions
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1
Rinse the whitefish fillets under cold running water and pat them thoroughly dry with paper towels. Ensure all pin bones have been removed using kitchen tweezers.
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2
In a medium mixing bowl, combine the kosher salt, brown sugar, cracked peppercorns, dried dill, lemon zest, crumbled bay leaves, and the pink curing salt. Mix well until the texture is like damp sand.
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3
In a non-reactive glass or plastic dish, spread a thin layer of the cure mix. Lay the fillets skin-side down on the cure, then cover the flesh side of the fish completely with the remaining mixture.
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4
Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours. The salt will draw out moisture, creating a liquid brine; this is exactly what you want.
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5
Remove the fish from the refrigerator and rinse off the cure under cold water. Pat the fillets very dry with paper towels.
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6
Place the fillets on a wire cooling rack set over a baking sheet. Place them back in the refrigerator, uncovered, for 4-6 hours (or overnight) to develop a 'pellicle'—a tacky, shiny skin that helps the smoke adhere.
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7
Prepare your cold smoker or smoke generator. The internal temperature of the smoking chamber must remain below 80°F (26°C) to ensure the fish is smoked but not cooked.
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8
Place the fillets on the smoker racks. If using a charcoal smoker, use a 'snake method' or a cold smoke maze to keep the heat at a minimum.
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9
Smoke the fish for 6 to 8 hours using the maple and alder wood. Monitor the temperature hourly to ensure it does not rise and begin to cook the delicate proteins.
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10
The fish is done when it has taken on a beautiful golden-copper hue but remains translucent and flexible in the center.
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11
Remove the fish from the smoker and allow it to rest at room temperature for 30 minutes, then wrap tightly in parchment paper and refrigerate for at least 4 hours before slicing.
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12
To serve, use a very sharp slicing knife to cut thin, diagonal ribbons of fish away from the skin.
💡 Chef's Tips
Always use a dedicated cold-smoke generator or a 'smoke tube' if your grill runs too hot; heat is the enemy of the silken cold-smoked texture. Don't skip the pellicle-drying step; without that tacky surface, the smoke will taste bitter rather than sweet and aromatic. Use only high-quality, fresh-caught whitefish; because the fish isn't 'cooked' by heat, the quality of the raw product is paramount. If the ambient temperature is too warm, place a tray of ice inside the smoking chamber to keep the air cool. Store the finished fish in the refrigerator for up to 10 days, or vacuum seal and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve on toasted pumpernickel bread with a thick layer of whipped cream cheese and fresh capers. Pair with a crisp, dry Riesling or a chilled glass of Aquavit to cut through the rich oils of the fish. Incorporate into a classic 'Smoked Whitefish Salad' with Duke's mayonnaise, celery, and fresh chives. Arrange on a platter with pickled red onions, sliced cucumbers, and hard-boiled eggs for a traditional Nordic breakfast. Flake over a chilled potato salad dressed with a lemon-dill vinaigrette.