Smoked Fish Patties
Homemade fish patties made from various types of fish are hot smoked, giving them an exceptionally aromatic note. The combination of beech wood smoke and the spices makes these patties a special treat. They are excellent as a main course with remoulade and fresh bread or as a snack.
Ingredients(for 1 kg)
Instructions
Prepare Patty Mixture
20 min.Finely chop fish fillet or put through a meat grinder. Mix with breadcrumbs, egg, salt, pepper, dill, onion, mustard and lemon juice. Knead well until a homogeneous mixture forms. Shape into patties (approx. 100 g each).
Chill and Preheat Smoker
30-45 min.Let patties firm up on a tray in the refrigerator for 30 minutes. Preheat smoker to 110-125 °C and add beech and alder wood chips. Place an oiled smoker mat or grill mat on the grate.
Smoking
45-60 min.Place fish patties on the oiled smoker mat and smoke at 110-125 °C. Carefully turn once after 25 minutes. Smoke until a core temperature of 70-72 °C is reached. Let rest briefly and serve with remoulade.
Pro Tip
Smoke the fish patties on an oiled smoker rack or grill mat so they do not stick. The core temperature of 70 °C is important for food safety with minced meat-like preparations.
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