Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Cold Smoked Haddock
OVERVIEW
METHOD
Cold Smoking
Cooking Time
10 Hours
Serves
4
Suggested Wood
Beech
Ability
Beginner
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
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
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.
