Alpine Smoked Arctic Char
The delicate arctic char from alpine waters is refined with an aromatic mountain herb blend and Swiss stone pine salt. A brief dry cure accentuates the fish's natural flavor without masking it. Smoking with Swiss stone pine and spruce imparts an unmistakably alpine character.
Ingredients(for 1 kg)
Instructions
Dry Curing
4-6 hoursMix all spices together. Rub the cleaned, gutted char evenly inside and out with the mixture. Cure covered in the refrigerator for 4-6 hours.
Form Pellicle
45 minutesRinse char, pat dry, and place on a rack uncovered at room temperature for 45 minutes until a slightly sticky surface forms.
Smoking
3-3.5 hoursPreheat smoker with stone pine and spruce chips to 70 °C. Hang the char. Gradually raise temperature to 85 °C. Smoke until internal temperature reaches 60-63 °C. The fish is done when the dorsal fin pulls out easily.
Cooling
20 minutesRemove the char from the smoker and allow to cool at room temperature for 20 minutes before serving or packaging.
Pro Tip
Swiss stone pine chips are available in alpine regions and give the char a resinous, nutty flavor – always mix with spruce, as stone pine alone is too intense.
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