📝 About This Recipe
This cold-smoked halibut is a masterclass in delicacy, transforming the lean, pearly white flesh of the Pacific halibut into a buttery, translucent treasure. Unlike hot smoking, this method preserves the fish's natural oils and firm structure, infusing it with a sophisticated whisper of alder wood and aromatic botanicals. It is a luxurious centerpiece for any charcuterie board or a refined appetizer that rivals the finest smoked salmon.
🥗 Ingredients
The Fish
- 2.5 pounds Fresh Halibut Fillet (skin-on, center-cut preferred, pin bones removed)
The Dry Cure
- 1 cup Kosher Salt (do not use iodized table salt)
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 1 tablespoon Juniper Berries (toasted and lightly crushed)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Lemon Zest (from approximately 2 large lemons)
- 1/2 cup Fresh Dill (roughly chopped with stems)
Smoking Aromatics
- 2-3 cups Alder Wood Chips (soaked for 30 minutes if using a traditional smoker)
- 4 pieces Dried Bay Leaves (added to the wood for extra fragrance)
👨🍳 Instructions
-
1
Pat the halibut fillet completely dry using paper towels. Place it on a clean cutting board and inspect for any missed pin bones using tweezers.
-
2
In a medium mixing bowl, combine the kosher salt, both sugars, crushed juniper berries, cracked peppercorns, and lemon zest. Mix thoroughly until the aromatics are evenly distributed through the salt and sugar.
-
3
Lay a large piece of plastic wrap inside a glass or ceramic baking dish. Spread one-third of the cure mixture on the plastic wrap and top with half of the chopped dill.
-
4
Place the halibut fillet skin-side down onto the bed of cure. Spread the remaining cure mixture over the top and sides of the fish, ensuring every inch of the flesh is covered. Top with the remaining dill.
-
5
Wrap the fish tightly with the plastic wrap. Place a second smaller dish or a weighted board on top of the fish to lightly press it. Refrigerate for 12 to 16 hours; the fish should feel firm to the touch when ready.
-
6
Remove the fish from the refrigerator and discard the liquid that has accumulated. Thoroughly rinse the fillet under cold running water to remove all traces of the cure.
-
7
Pat the fish extremely dry. Place it on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for 8-12 hours. This step is crucial to develop the 'pellicle,' a tacky surface that allows smoke to adhere.
-
8
Prepare your cold smoker. If using a pellet grill or traditional smoker, use a cold smoke generator (like a smoke tube or maze) to ensure the temperature stays below 80°F (27°C). If the temperature rises higher, the fish will cook and lose its silky texture.
-
9
Add the alder wood chips and dried bay leaves to your smoke source. Once a steady, thin blue smoke is achieved, place the halibut (still on the wire rack) into the smoker.
-
10
Cold smoke the halibut for 6 to 8 hours. Monitor the internal temperature of the smoker frequently to ensure it does not exceed the 80°F threshold.
-
11
Remove the halibut from the smoker. Wrap it tightly in clean plastic wrap and refrigerate for at least another 12 hours. This 'resting' period allows the smoke flavor to mellow and penetrate to the center of the fillet.
-
12
To serve, use a very sharp slicing knife to cut paper-thin slices against the grain, angled away from the skin.
💡 Chef's Tips
Always use the freshest halibut available; sushi-grade is ideal since the fish is not 'cooked' by heat. If your smoker is running too warm, place a tray of ice cubes directly beneath the fish to keep the ambient temperature down. Do not skip the pellicle-drying stage; without that tacky surface, the smoke will simply slide off the fish instead of flavoring it. If you find the smoke flavor too intense, reduce the smoking time to 4 hours for your first attempt; you can always smoke longer next time. Use a long, flexible slicing knife (like a salmon slicer) to get those professional, translucent slices.
🍽️ Serving Suggestions
Serve on toasted pumpernickel bread with a generous smear of crème fraîche and a sprig of fresh dill. Pair with a crisp, acidic white wine such as a Sancerre or a dry Riesling to cut through the richness. Arrange on a platter with capers, thinly sliced red onions, and hard-boiled egg crumbles for a classic brunch spread. Fold thin slices into a chilled cucumber and radish salad with a lemon-shallot vinaigrette. Accompany with a glass of chilled Aquavit for a traditional Scandinavian-inspired experience.