Cold Smoked Halibut
Halibut is pre-treated in a mild brine and then gently cold smoked. The low smoking temperature preserves the delicate texture and fine flavor of the fish. Ideal for thin slices as an appetizer or on toasted bread.
Ingredients(for 1 kg)
Instructions
Prepare Brine
15 min.Gently warm water and dissolve curing salt and sugar completely. Add pepper, bay leaves, and dill. Allow brine to cool completely before adding fish.
Curing
12 hoursSubmerge halibut fillets completely in brine, weigh down with a plate to keep fully covered. Cure in refrigerator at 4 °C.
Drying (Pellicle Formation)
2-3 hoursRemove fillets from brine, rinse with cold water and pat dry with paper towels. Air-dry on a rack in the refrigerator or at cool room temperature until the surface is slightly tacky and shiny.
Cold Smoking
8-12 hoursSmoke fillets at a maximum of 22 °C with alder and apple wood for 8-12 hours. Plan 1-hour smoking breaks to avoid overheating. Then let rest in the refrigerator for 12 hours.
Pro Tip
Smoking temperature should not exceed 25 °C, otherwise the fish starts to cook and loses its delicate texture.
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