Directions: |
Directions:Combine the salt and brown sugar in a mixing bowl and mix with your fingers. Dried herbs/ spices such as dill and black pepper can also be added to taste.
Spread 1/3 of the cure over the bottom of a glass baking dish just large enough to hold the fish. Lay the fish fillets on top of the cure. (The cure should extend 1/2 inch beyond the edges of the fish on each side.) Spread the remaining cure on top so it covers the fish completely. Cover the dish with plastic wrap and cure the fish in the refrigerator for 24 to 48 hours.
Remove the fillets from the fridge (you’ll notice that the dish has quite a lot of liquid in the bottom), rinse the fillets under a cold tap,soak for 30 minutes, then drain well. Place them on some kitchen towel and pat them dry. Dry for 4 hours in fridge until a pellicle forms, a shiny skin-like surface. This is to help keep natural juices in the fish while it smokes.
Set up your smoker for cold smoking following the manufacturer’s instructions. Ideally, you’ll be using a smoke generator using apple or cherry wood pellets to generate the smoke without a lot of heat. Cold smoke the fish until the exterior is bronzed with smoke and the haddock feels semi-firm and leathery, 12 hours or more is best.
Wrap the salmon in uncoated butcher paper and let it rest in the refrigerator for at least 4 hours before serving or as long as overnight. |
This recipe for Smoked Haddock is from