📝 About This Recipe
A rare delicacy dating back to the Middle Ages, this smoked lamprey captures the deep, umami-rich essence of the river. The flesh is firm and meaty, absorbing the aromatic notes of alder wood and crushed juniper berries to create a flavor profile that sits somewhere between fatty eel and prime beef. This preparation honors the traditional methods of the Baltic and Iberian regions, offering a sophisticated, smoky bite that is truly the pinnacle of regional cured traditions.
🥗 Ingredients
The Main Catch
- 4 large pieces Fresh Lamprey (cleaned and gutted, approximately 2-3 lbs total)
- 2 cups Coarse Sea Salt (for cleaning and initial slime removal)
The Dry Cure
- 1/2 cup Kosher Salt
- 1/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Juniper Berries (toasted and lightly crushed)
- 1 tablespoon Black Peppercorns (cracked)
- 4 pieces Dried Bay Leaves (crumbled)
- 1 teaspoon Dried Thyme
For the Smoker
- 4-5 pieces Alder or Oak Wood Chunks (soaked for 30 minutes)
- 3 stems Fresh Rosemary Sprigs (to be placed on coals for aromatic smoke)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 2 Lemon Wedges (for serving)
- 1 small bunch Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by cleaning the lamprey thoroughly. Place the fish in a large bowl and cover with 2 cups of coarse sea salt. Rub the salt vigorously along the skin to remove the natural protective slime. Rinse under cold running water and repeat if necessary until the skin feels smooth and clean.
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2
In a medium bowl, combine the kosher salt, brown sugar, crushed juniper berries, cracked peppercorns, crumbled bay leaves, and dried thyme to create the dry cure mix.
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3
Pat the lamprey completely dry with paper towels. Rub the cure mixture generously over the entire surface of the fish and inside the cavity.
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4
Place the lamprey in a non-reactive glass dish or a vacuum-seal bag. Refrigerate for 12 hours, turning the fish halfway through to ensure an even cure.
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5
Remove the lamprey from the refrigerator and rinse off the cure under cold water. Pat extremely dry. This is crucial for forming the 'pellicle,' a tacky layer that helps smoke adhere.
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6
Place the lamprey on a wire rack over a baking sheet and leave in a cool, breezy spot (or in front of a fan) for 1-2 hours until the skin feels slightly sticky to the touch.
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7
Prepare your smoker for indirect cooking. Aim for a steady low temperature between 150°F and 165°F (65°C - 74°C). Use alder wood for a traditional, delicate sweetness.
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8
Lightly oil the smoker grates to prevent sticking. Arrange the lamprey on the grates, ensuring they are not touching each other.
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9
Add the fresh rosemary sprigs directly onto the hot coals or into the smoker box to infuse the initial smoke with herbal notes.
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10
Smoke the lamprey for 3 to 4 hours. The fish is done when the skin has turned a deep mahogany brown and the internal temperature reaches 145°F (63°C).
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11
During the final 30 minutes of smoking, lightly brush the skin with a thin coating of extra virgin olive oil to give it a beautiful sheen.
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12
Remove from the smoker and allow the lamprey to rest and cool to room temperature. The flavors will deepen and settle as it cools.
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13
Slice into 2-inch medallions and serve garnished with fresh parsley and lemon wedges.
💡 Chef's Tips
Always use a non-reactive container for curing to avoid a metallic taste in the delicate fish. If you cannot find alder wood, fruitwoods like apple or cherry are excellent substitutes that won't overpower the lamprey. Don't skip the drying phase; the pellicle is the secret to that professional, golden-brown smoked finish. Lamprey is naturally very oily; ensure your smoker has a drip tray to prevent flare-ups and acrid smoke. If the lamprey feels too salty after curing, soak it in fresh cold water for 20 minutes before drying.
🍽️ Serving Suggestions
Serve chilled on buttered dark rye bread with a dollop of horseradish cream. Pair with a crisp, dry Riesling or a traditional chilled glass of Aquavit. Accompany with pickled red onions and capers to cut through the rich, fatty texture. Serve as part of a traditional Nordic smørrebrød spread with hard-boiled eggs. Enjoy alongside a warm potato salad dressed in a mustard vinaigrette.