Cold Smoked Halibut with Juniper

Name: Kalt geräucherter Heilbutt mit Wacholder
Total time: 36 h
Ingredients: 30 g Nitritpökelsalz (0,5% NaNO2); 15 g Brauner Zucker; 6 g Wacholderbeeren, gemörsert; 3 g Schwarzer Pfeffer, grob gemahlen; 1 g Lorbeerblatt, zerkrümelt; 3 g Zitronenabrieb

Curing MixFishCold SmokingMedium36-48 hrsN/A15-20 °CAlder + Juniper

Halibut fillets are dry-cured with an aromatic juniper berry curing mix and then cold smoked. The result is a tender, lightly smoky fish with a spiced juniper note. Cold smoking preserves the delicate texture of the halibut.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)30 g

Brown sugar15 g

Juniper berries, crushed6 g

Black pepper, coarsely ground3 g

Bay leaf, crumbled1 g

Lemon zest3 g

Instructions

Curing

12-18 hours

Mix all ingredients thoroughly. Rub halibut fillets generously on all sides with the mixture. Place in a vacuum bag and seal. Cure in the refrigerator at 2–4 °C.

Preparation

3-4 hours

Remove fillets from bag, rinse under cold water and pat dry thoroughly. Place on a smoker rack and allow to dry at 10–15 °C uncovered until a glossy pellicle has formed.

Cold smoking

8-12 hours

Fill the cold smoke generator with alder sawdust and juniper chips. Keep the smoker at a maximum of 20 °C. Smoke the halibut for 8–12 hours, planning 1–2 breaks of 2 hours each.

Resting

12 hours

Wrap the finished smoked halibut in cling film and rest in the refrigerator for 12 hours. This allows the smoke flavors to distribute evenly throughout the fillet.

Pro Tip

Ensure the smoking temperature does not exceed 20 °C. An overcrowded smoker can cause condensation and bitter flavors.

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