Cold Smoked Sardines

Name: Kalt geräucherte Sardinen
Total time: 6 h
Ingredients: 60 g Meersalz; 1000 ml Wasser; 10 g Zucker; 30 ml Zitronensaft; 5 g Knoblauch, zerdrückt; 3 g Thymian, getrocknet

BrineFishCold SmokingEasy6-10 hrs18-22 °CAlder + Lemon wood

Fresh sardines are brined in a simple salt solution and then cold smoked – a Mediterranean treat. The short smoking time is enough to develop the characteristic smoky flavor without overpowering the sardine's intense natural taste. Especially delicious on fresh bread with lemon.

Ingredients(for 1 kg)

Sea Salt60 g

Water1000 ml

Sugar10 g

Lemon Juice30 ml

Garlic, crushed5 g

Thyme, dried3 g

Instructions

Prepare Brine and Cure

2-3 hours

Dissolve salt and sugar in cold water. Add lemon juice, garlic, and thyme. Place gutted sardines in brine and cure in the refrigerator at 4 °C.

Drying

1-2 hours

Remove sardines from brine, briefly rinse and gently pat dry with paper towels. Dry on a rack at room temperature (below 20 °C) until the surface is dry.

Cold Smoking

3-5 hours

Smoke sardines at 18-22 °C with alder wood and lemon wood if available. Due to their size, 3-5 hours of smoking is sufficient. Cool immediately and consume within 3 days.

Pro Tip

Sardines are small and absorb salt quickly – do not exceed the curing time or the fish will be too salty. If in doubt, cure for a shorter time.

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