Hot Smoked Halibut Lemon-Dill
Juicy halibut fillets seasoned with lemon and dill, hot smoked to perfection.
Ingredients(for 0.5 kg)
Instructions
Prepare brine
10 Min.Dissolve sea salt and sugar in 1 liter of cold water, add lemon zest and dill sprigs.
Brining
3-4 Std.Submerge halibut fillets completely in brine and refrigerate covered.
Drying
60 Min.Remove fillets from brine, rinse, pat dry, place on smoker rack and allow to form a shiny pellicle by air drying or placing in smoker with open vent.
Smoking
60-90 Min.Preheat smoker to 80-90°C, use alder and lemon wood chips, place fillets inside and smoke until core temperature reaches 60-65°C.
Resting
10 Min.Remove smoked halibut fillets from smoker, brush with olive oil and let rest for 10 minutes before serving.
Pro Tip
Halibut has a high fat content, so monitor core temperature closely to avoid drying out.
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