📝 About This Recipe
Arctic Charr is the delicate, sophisticated cousin of salmon, boasting a buttery texture and a clean, mineral finish that reflects its icy northern origins. This recipe utilizes a traditional cold-smoking method, layering flavors of crushed juniper berries, aromatic citrus, and a hint of maple sugar to complement the fish’s natural sweetness. The result is a translucent, ruby-hued delicacy that melts on the tongue, offering a refined balance of smoke and sea.
🥗 Ingredients
The Fish
- 2 pounds Arctic Charr Fillets (sushi-grade, skin-on, pin bones removed)
The Signature Cure
- 1 cup Kosher Salt (do not use iodized table salt)
- 1/2 cup Maple Sugar (can substitute with brown sugar)
- 2 tablespoons Juniper Berries (toasted and coarsely crushed)
- 1 tablespoon Black Peppercorns (cracked)
- 2 tablespoons Lemon Zest (from approximately 2 large lemons)
- 1/2 cup Fresh Dill (finely chopped)
Smoking Aromatics
- 4 cups Alder Wood Chips (soaked for 30 minutes if using a charcoal smoker)
- 1/4 cup Dried Apple Peels (optional, for a sweeter smoke profile)
For Serving
- 1/2 cup Crème Fraîche (chilled)
- 2 tablespoons Capers (drained and patted dry)
- 1/4 piece Red Onion (paper-thinly sliced)
- 1 loaf Dark Rye Bread (sliced and lightly toasted)
👨🍳 Instructions
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1
Rinse the Arctic Charr fillets under cold water and pat them thoroughly dry with paper towels. Place the fillets skin-side down on a clean baking sheet.
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2
In a medium bowl, combine the kosher salt, maple sugar, crushed juniper berries, cracked peppercorns, lemon zest, and chopped dill. Mix well until the aromatics are evenly distributed through the salt and sugar.
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3
Spread a thin layer of the cure mix on the bottom of a non-reactive glass or ceramic dish. Lay the fish fillets on top and cover the flesh side completely with the remaining cure, ensuring the thickness of the cure is even across the fillet.
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4
Cover the dish tightly with plastic wrap. Place a second smaller dish or board on top of the fish and weigh it down with a few heavy cans. Refrigerate for 12-16 hours; the salt will draw out moisture, creating a brine.
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5
Remove the fish from the refrigerator. Rinse off all the cure under cold running water. The flesh should feel firm to the touch and look slightly translucent.
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6
Pat the fillets bone-dry. Place them on a wire rack set over a baking sheet and return to the refrigerator, uncovered, for 12 hours. This develops the 'pellicle,' a sticky surface layer that allows smoke to adhere properly.
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7
Prepare your cold smoker. If using a standard grill, use a cold smoke generator (like a smoke tube or maze). The internal temperature of the smoking chamber MUST remain below 80°F (26°C) to prevent the fish from cooking.
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8
Load the smoker with alder wood chips and the dried apple peels. Ignite the wood to produce a thin, blue, consistent stream of smoke.
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9
Place the chilled fillets on the smoker racks. Smoke the fish for 6 to 8 hours, depending on your preference for smoke intensity. Ensure the air remains cool throughout the process.
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10
Remove the Charr from the smoker. Wrap the fillets tightly in plastic wrap and refrigerate for at least 4-6 hours (ideally overnight) to allow the smoke flavors to mellow and penetrate the center of the fish.
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11
Using a very sharp, long-bladed slicing knife, cut the Charr into paper-thin slices at a 45-degree angle, stopping just before you hit the skin.
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12
Arrange the slices on a chilled platter and serve immediately with the suggested accompaniments.
💡 Chef's Tips
Always use the freshest, highest-quality fish available, as cold smoking does not 'cook' out bacteria. If the ambient temperature is too warm, place a tray of ice inside the smoker to keep the internal temperature below 80°F. Don't skip the pellicle-drying step; without that tacky surface, the smoke will simply slide off the fish rather than flavoring it. If you find the fish too salty after the initial cure, soak it in cold water for 20 minutes before the drying phase. For the cleanest slices, put the smoked fillet in the freezer for 15 minutes before carving.
🍽️ Serving Suggestions
Serve on toasted dark rye bread with a dollop of crème fraîche and a sprinkle of fresh dill. Pair with a crisp, dry Riesling or a chilled glass of Aquavit for a traditional Nordic experience. Layer over a warm potato galette with pickled red onions and capers. Incorporate into a luxury brunch spread alongside soft-scrambled eggs and chives. Enjoy simply with a side of cucumber salad dressed in white wine vinegar and sugar.