📝 About This Recipe
A true delicacy of the Low Countries, this cold-smoked eel (Paling) is prized for its incredibly rich, buttery texture and deep, complex smokiness. Unlike hot-smoked eel, this cold-smoking method preserves the firm, silky integrity of the fish, allowing the natural oils to harmonize with the subtle infusion of oak and beech wood. Perfect as a sophisticated appetizer, it represents the pinnacle of traditional seafood preservation and northern European culinary heritage.
🥗 Ingredients
Main Seafood
- 2 kg Fresh Eel (cleaned and gutted) (high-quality, skin-on, head removed if preferred)
The Brine
- 3 liters Filtered Water (cold)
- 300 grams Coarse Sea Salt (high-quality non-iodized)
- 100 grams Light Brown Sugar (to balance the salinity)
- 2 tablespoons Black Peppercorns (cracked)
- 1 tablespoon Juniper Berries (lightly bruised)
- 5 pieces Bay Leaves (dried)
- 1 bunch Fresh Dill (roughly chopped)
- 4 pieces Whole Cloves (for a subtle aromatic depth)
Smoking Aromatics
- 4 cups Oak Sawdust (fine grade for cold smoking)
- 2 cups Beech Wood Chips (adds a sweet, light finish)
- 1 tablespoon Dried Rosemary (added to the smoker for fragrance)
👨🍳 Instructions
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1
Thoroughly clean the eels under cold running water, ensuring all traces of blood and the internal kidney line are removed. Pat them completely dry with paper towels.
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2
In a large pot, combine 1 liter of the water with the sea salt, sugar, peppercorns, juniper berries, bay leaves, and cloves. Bring to a simmer, stirring until the salt and sugar are fully dissolved.
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3
Remove the concentrated brine from the heat and add the remaining 2 liters of cold water and the fresh dill. Let the brine cool completely in the refrigerator; it must be below 4°C (40°F) before adding the fish.
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4
Submerge the eels in the cold brine. Use a ceramic plate to keep them fully submerged. Refrigerate for 12 to 15 hours depending on the thickness of the eel.
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5
Remove the eels from the brine and rinse them briefly under cold water to remove excess surface salt. Pat them extremely dry.
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6
Hang the eels in a cool, breezy spot (or in front of a fan) for 3-4 hours. This step is crucial to develop the 'pellicle', a tacky surface layer that allows the smoke to adhere properly.
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7
Prepare your cold smoker. If using a smoke generator, fill it with the oak sawdust and beech chips. Ensure the temperature of the smoking chamber stays below 25°C (77°F) to prevent the fats from melting.
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8
Hang the eels vertically in the smoker, ensuring they do not touch each other. This allows for even smoke distribution and prevents soft spots.
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9
Cold smoke the eel for 6 to 8 hours. The smoke should be thin and blue, not thick and white. Add the dried rosemary to the wood source in the final hour for a subtle herbal note.
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10
Once smoking is complete, the eel should have a beautiful golden-bronze hue. Remove from the smoker and let them rest, uncovered, in the refrigerator for at least 12-24 hours. This allows the smoke flavors to mellow and penetrate the center of the meat.
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11
To serve, carefully peel back the skin starting from the head end. Slice the rich meat away from the central bone into elegant fillets or bite-sized pieces.
💡 Chef's Tips
Always use a thermometer to monitor the smoking chamber; if it exceeds 30°C (86°F), you are no longer cold-smoking and the texture will change. For the best results, use 'silver eel' which has a higher fat content, making it ideal for the long smoking process. If you don't have a dedicated cold smoker, a smoke generator tube in a standard grill (unlit) works perfectly well. Never skip the drying phase; without a proper pellicle, the smoke will taste bitter and the color will be uneven. Store smoked eel wrapped in parchment paper rather than plastic to allow the fish to breathe slightly.
🍽️ Serving Suggestions
Serve thinly sliced on buttered dark rye bread with a squeeze of fresh lemon. Pair with a chilled glass of dry Riesling or a traditional Dutch Genever. Accompany with a side of freshly grated horseradish cream and pickled cucumbers. Fold small pieces into creamy scrambled eggs for a luxurious breakfast. Arrange on a platter with capers, red onion slivers, and a dollop of crème fraîche.