Arctic Char with Herb Brine
Tender arctic char is brined in an aromatic herb mixture of dill, thyme, and lemon, then gently hot-smoked. The result is a juicy, delicately smoky fish fillet with a fresh herbal note. Ideal for platters and buffets.
Ingredients(for 1 kg)
Instructions
Brine Preparation
15 min.Bring water with salt and sugar to a boil until dissolved. Let cool, then add dill, thyme, lemon zest, and pepper. Allow brine to cool completely to room temperature.
Brining
4-6 hoursPlace the cleaned arctic char in the cold brine, keep fully submerged, and brine in the refrigerator at max. 4 °C. Then rinse and let dry on a rack for 1 hour at room temperature or 2 hours in the refrigerator.
Smoking
1.5-2.5 hoursPreheat smoker to 80-100 °C. Use alder and apple wood chips. Place arctic char and smoke until a core temperature of 62-65 °C is reached. Fish is done when the skin has turned golden brown and the flesh flakes easily.
Pro Tip
Allow the fish to dry on a rack in the refrigerator until a shiny skin (pellicle) forms – this ensures better smoke absorption and a more attractive color.
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