COLD SMOKED HADDOCK
Smoked haddock is really tasty in fish pies, or in a Kedgeree (a lovely unctuous rice dish, which has its origins
in Scotland and dates back as far as 1790). Start with some fresh haddock fillets and make sure to leave the
skin on, as this will be useful when it comes to hanging the fish in the smoker.
Overview
Method Cooking Time Serves Suggested Wood Ability
Cold Smoking 10 Hours 4 Beech Begginer
Method
STEP 1
Make up a dry cure mixture (2/3rd’s sea salt to 1/3rd sugar), dried herbs/ spices such as dill and black pepper can also be added to taste.
STEP 2
Place the fillets into the dry cure, make sure that they are well covered, then layer them in the same dish and cover with cling film. Weight is placed on top of the cling film (bags if rice work well) before the dish is placed in the fridge/ cooler to rest overnight.
STEP 3
Remove the fillets from the fridge (you’ll notice that the dish has quite a lot of liquid in the bottom), rinse the fillets under a cold tap, place them on some kitchen towel and pat them dry.
STEP 4
Insert meat hooks, or use some string to hang the fillets in the fridge/ cooler to dry for a few hours.
STEP 5
Get the Cold Smoke Generator ready, then hang the fish in the smoker. We like to smoke haddock for 10 hours, it can then be removed, vacuum packed and frozen until it’s needed.
Ingredients
- 2x Haddock Fillets, Skin On
- 120g Sea Salt
- 60g White Sugar
- Dill or Black Pepper to taste
Adjust the amount of Salt and Sugar to reflect the number of fillets you want to smoke, making sure you stick to a ratio of 2/3 Sea Salt to 1/3 Sugar
